Harvest Soup

1-2 tsp/5-10ml oil
I onion, chopped
2 1/4 cups/350g/12oz pumpkin, peeled and diced
2 cups/250g/8oz carrots, sliced
2 potatoes
5 cups/1.1 1/2pts stock
juice of half a lemon
1 courgette, sliced (optional)
salt and freshly ground black pepper
1/3 cup/50g/2oz runner beans, sliced (optional)
basil leaves to garnish
Serves 4-6
Heat oil in a large saucepan and fry onion until translucent.
Add pumpkin, carrots and potatoes and pour over lemon juice. Sweat, covered, for 5 minutes.
Add stock and seasoning and simmer until potatoes are cooked. Blend or part blend the soup.
If liked, add courgettes and beans and simmer for a further 4 minutes. Check seasoning.
Serve garnished with basil leaves. This soup can also be served sprinkled with Parmesan cheese.