Pumpkin Soup

• 3 tablespoons olive oil
• 2 pumpkin peeled and chopped into approx. 2.5cm chunks
• 1 1/4 carrot juice ltrs fresh, or water
• 2 Knorr Vegetable Stock Pots
• 1/2 cup grated Parmesan cheese finely
• 6 3/4 tablespoons double cream
• black pepper
• freshly grated Parmesan to sprinkle over the soup
• twist

1. Heat a large heavy casserole dish on the hob. Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.
2. Cover the dish and cook over a medium heat for 10-12 minutes, stirring now and then, until the pumpkin begins to break down.
3. Add in the carrot juice (it's important to use fresh carrot juice as bottled can be very acidic) and then the 2 Knorr Vegetable Stock Pots, stirring until the Stock Pots have dissolved. Bring to the boil, then reduce the heat and simmer for 8 minutes.
4. Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture. Bring back to the boil and cook for 2 minutes. Remove from direct heat.
5. Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth. Alternately, use a hand blender to process the soup in batches until smooth.
6. For an extra smooth texture, the processed soup can then be passed through a fine sieve, using the back of a ladle to push it through.
7. Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.

olive oil, pumpkin, carrot, vegetable, parmesan cheese, double cream, black pepper, soup

Taken from www.yummly.com/recipe/Pumpkin-Soup-378959 (may not work)