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Hearty Pumpkin Soup

Ingredients
1 kg butternut pumpkin, peeled and roughly chopped 500g 'flavouring' vegetables*, roughly chopped 40g (2 tbsp) butter or ghee 2 tbsp plain flour 2 bacon stock cubes 1-2 litres chicken or vegetable stock 2 tbsp celery salt (optional) 1 tbsp lemon juice or grated rind (optional) salt and pepper, to taste 1/2 cup cream (optional) *typical flavouring vegetables for this soup are onion, celery, carrot and turnip. Sometimes I'll use potato as well to make it a little extra creamy.

Method
1. Melt butter in a large pot over medium heat; saut vegetables for 5 minutes, stirring occasionally (keep lid on between stirring to 'sweat vegetables). 2. Remove from heat; stir in the flour 3. Add flavourings, seasoning and enough stock to just reach the top of the vegetables. return to high heat and bring to the boil. 4. Reduce heat to low and simmer for 30 minutes, or until vegetables are tender. Remove from heat. 5. Using an electric blender or stick blender, puree the soup (if using an electric blender, you'll probably have to do this in batches). 6. Return soup to the pot and reheat over medium heat without boiling. Add enough cream to give the soup the colour and taste of your preference (you may prefer the soup without the cream -- taste as you go). 7. Serve with bread or croutons, and garnish as desired.

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