Halloween Recipes - Pumpkin and Lemon Soup

Ingredients:
50 g Butter
500 g Pumpkin, peeled and deseeded
250 g Potatoes, peeled and sliced
2 Onions, sliced
1 Garlic clove, crushed
1 Thyme spring
1200 ml Chicken stock
4 tablespoons Lemon juice
150 ml Double cream
Salt and freshly ground pepper to taste 

Procedures:

1. Melt the butter in a saucepan. Add the onions and fry over a low heat for 3 minutes until soft.
2. Add the pumpkin, potatoes, garlic and thyme. Cover the pan and cook over a low heat for 20 minutes until soft.
3. Add the chicken stock, bring to the boil, lower the heat and simmer for 10 minutes.
4. Remove the thyme spring. Add salt and pepper to taste.
5. Pour the soup to a food processor to make a smooth puree.
6. Pour the soup back to the saucepan, add the lemon juice, slowly stir in the cream and reheat without boiling.