Pumpkin, Carrot And Lovage Soup - cooking recipe

Ingredients

1 large onion, chopped
3 tablespoons olive oil
3 cups peeled seeded and diced pumpkin
1 1/2 cups diced carrots
1 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

Preparation

Cook onion in olive oil until softened.
Add pumpkin and carrots; continue to cook for about 5 minutes more.
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.
Allow soup to cool slightly, then remove bay leaves.
Blend in blender or with a stick-blender until smooth.
Return soup to the pan.
Thin slightly with more stock if too thick.
Check seasoning, and serve with a generous swirl of cream.