Pumpkin, Carrot And Lovage Soup

1. 1

   Cook onion in olive oil until softened.

2. 2

   Add pumpkin and carrots; continue to cook for about 5 minutes more.

3. 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. 4

   Allow soup to cool slightly, then remove bay leaves.

5. 5

   Blend in blender or with a stick-blender until smooth.

6. 6

   Return soup to the pan.

7. 7

   Thin slightly with more stock if too thick.

8. 8

   Check seasoning, and serve with a generous swirl of cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.