Pumpkin, Carrot And Lovage Soup

• 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

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.

onion, olive oil, pumpkin, carrots, arugula, bay leaves, chicken, salt, light cream

Taken from www.food.com/recipe/pumpkin-carrot-and-lovage-soup-45274 (may not work)