|Oil||15 Milliliter (1 Tablespoon)|
|Onion||1 , chopped|
|Squash||12 Ounce, peeled, pips removed and diced (Scant 3 Cups / 350 Grams, Pumpkin)|
|Carrots||8 Ounce, chopped (2 Cups / 225 Grams)|
|Potatoes||2 , peeled and chopped|
|Boiling chicken stock||1 Pint (Or Broth, 2 1/2 Cup / 575 Milliliter)|
|Courgettes||2 Small, thinly sliced|
|Freshly ground black pepper||To Taste|
Put the oil in a pot and cook for 30 seconds. Add the onion, cover with vented cling film (plastic wrap) and cook for 2 minutes.
Add the squash (pumpkin), carrots and potatoes and pour over the boiling stock (broth). Cover and cook for 15 minutes, until the vegetables are soft, adding the courgettes (zucchini) 5 minutes before the end of cooking time.
Keeping back most of the courgettes (zucchini) blend or partially blend the soup. Season to taste.
Float the reserved courgettes (zucchini) on top and serve sprinkled with parsley