120 g pumpkin, peeled and seeds removed
120 g carrots
120 g celeriac
450 ml (3/4 pint) vegetable stock
salt and pepper
1. Roughly chop the pumpkin, carrot, celeriac and onion.
2. Place the vegetables in a saucepan, add the stock and a little salt and pepper. Bring the vegetable mixture to the boil, reduce the heat and cover the saucepan. Leave to simmer for 30-35 minutes.
3. Pour the vegetables and stock into a food processor or liquidiser then process for a few seconds to form a puree.
4. Pour the vegetable puree back into the saucepan. Cut the courgette into small cubes, add to the soup and bring to the boil. Boil for 2 minutes then pour into warm bowls and serve.