Joanna's Cookbook: Golden Vegetable Soup

Ingredients :
Olive Oil
2 Large Onions (sliced)
3 Large Potatoes (diced)
4 Carrots (sliced)
1 Celery stick (sliced)
1 lb Pumpkin flesh (chopped)
2 pints Stock (Lamb, Vegetable or Ham)
1 Bay Leaf
2 tsp Paprika
1 tsp dried Basil
1 tsp ground Cumin
1 pinch Turmeric
2 tsp Olive Puree (optional)
Salt and Black Pepper to taste
Method :
Fry the onions in olive oil until soft but not brown.
Add the other vegetables and fry for a couple of minutes.
Add all the other ingredients and bring to the boil.
Turn down the heat and simmer gently until the vegetables are soft (about 20 minutes).
Mash some of the vegetables with a potato masher to thicken the soup. It should be chunky with recognisable vegetable bits.
Serve with crusty French bread, soda bread or wholemeal scones.