Pumpkin And Carrot Soup

Ingredients:

onion                         : 1 large (finely chopped)
Vegetable oil             : 1 tbsp
Carrots                       : 450 gms (sliced)
Pumpkin puree           : 450 gms (fresh/tinned)
Rich vegetable stock  : 1.5 l
Salt & Pepper             : To taste
Chopped lovage         : 2 tbsp (freshly)
Milk                           : 425 ml
Butter/Margarine     : 1 tbsp
Garlic                        : 1 large clove (crushed)
Whole wheat bread  : 2 slices (toasted)

Preparation

1. Cook the onion in the oil until lightly browned, then add the carrots and cook gently until just softened. Stir in the pumpkin puree, then add the stock and bring to the boil, adding the seasonings and half the lovage. Cover and simmer slowly for 30 to 40 mins, until the carrots are tender.
2. Allow the soup to cool slightly, then puree until smooth in a blender or food processor. Rinse the pan and return the soup to it worth the milk, reheating gently and adding extra seasoning, of required, to taste.
3. Beat the butter and add the remaining lovage and the garlic, then season lightly. Toast the bread, spread it lightly with the butter and cut into small squares or triangles. Drop the toasts into the soup just before serving.

Note: If lovage is not available, use celery or flat-leaved parsely and oregano.