Ingredients
1 medium pumpkin
1lb carrots
1lb potatoes
1 small onion
3 pints vegetable or chicken stock
1 bay leaf
1/2 pint single cream
1/4 tsp nutmeg
Olive oil
Method
1. Peel and dice the potatoes, pumpkins flesh, onions and carrots
2. Fry in olive oil for a few minutes
3. Add stock and bay leaf
4. Simmer for about 30-40 mins until vegetables are tender
5. Liquidise and add the cream (for the calorie conscious the cream can be omitted)
Tip: The seeds from the pumpkin can be toasted and sprinkled on top just before serving.