Pumpkin, Carrot and Lovage Soup

papergoddess's Note:

Excellent recipe for using up the inside of a Halloween Pumpkin. Posted in reply to a request, from "The American Harvest Cookbook".

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 large onion , chopped
• 3 tablespoons olive oil
• 3 cups peeled seeded and diced pumpkin
• 1 ½ cups diced carrots
• 1 tablespoon chopped lovage or 1 tablespoon arugula or 2 tablespoons chopped fresh parsley
• 2 bay leaves
• 4 cups well-seasonedchicken stock or 4 cups vegetable stock
• salt and pepper
• light cream , to serve

Directions:

1. Cook onion in olive oil until softened.
2. Add pumpkin and carrots; continue to cook for about 5 minutes more.
3. Stir in the lovage or parsley, bay leaves, and stock; bring to a boil and simmer, covered, for 30 minutes or until all veges are tender.
4. Allow soup to cool slightly, then remove bay leaves.
5. Blend in blender or with a stick-blender until smooth.
6. Return soup to the pan.
7. Thin slightly with more stock if too thick.
8. Check seasoning, and serve with a generous swirl of cream.