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Ingredients (Serves 4)

2¼ lb/1kg pumpkin
2 onions, chopped
1oz / 25g butter
1 medium potato, peeled and diced
2 garlic cloves, crushed
1 pint / 600ml water
1 pint / 600ml vegetable stock
5 fl oz / 150ml single cream
chopped parsley to garnish
salt and freshly ground black pepper

Method

1. Remove the skin and seeds from the pumpkin; dice the flesh.
2. Fry the onions in the butter or margarine for 10 minutes.
3. Add the pumpkin, potato and garlic and fry for a further 5 minutes.
4. Add the water and vegetable stock and simmer for 20 minutes.
5. Purée the mixture in a food processor or blender, add the cream and seasoning to taste.
6. Heat through again gently without boiling, garnish with the chopped parsley and serve with crusty bread.

Definitions

To dice: cut small uniform cubes of any solid ingredient eg cheese or carrots, first cut the food into even-sized thick strips and then slice crosswise into cubes.

To fry: cook in hot fat.

To purée: press raw or cooked food through a fine sieve or blend in a food processor or liquidiser to produce a smooth mixture.

To simmer: keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.