Pumpkin, Carrot and Lovage Soup

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  large onion, chopped
• 3  tablespoons olive oil
• 3  cups  peeled seeded and diced pumpkin
• 1 1⁄2 cups  diced carrots
• 1  tablespoon  chopped lovage or 1  tablespoon arugula or 2  tablespoons  chopped fresh parsley
• 2  bay leaves
• 4  cups  well-seasoned  chicken 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.