| PUMPKIN SOUP RECIPE
Watercress soup (Serves 6)
1 large onion (peeled and finely chopped)
1 kilo of pumpkin
4 sweet potatoes
500g of pale yellow pumpkin
4 stalks of celery
2 liters of vegetable stock
salt and freshly ground pepper
some chopped parsley to garnish
Put the onion in a little olive oil until it is soft and golden.
Peel all of the pumpkin, remove the seeds and cut up the flesh, adding it to the onions in the pot.
Peel and cut up the carrots, sweet potatoes and celery, and stir them in.
Pour the vegetable stock to cover, adding a little water if necessary and season with pepper.
Bring the pot to the boil and allow to simmer for about an hour or until its contents are very soft.
Use an electric blender to turn the mixture into a smooth soup.
Garnish the soup with some chopped parsley.