Soup 2

Another soup in this occasional autumnal series of soup and today it is pumpkin and mascarpone soup from 'The River Cafe Easy Two' by Rose Gray and Ruth Rogers. The ingredients just shout "AUTUMN!":

800g pumpkin, cut into 2cm chunks
3 medium potatoes, cut the same
3 cloves of garlic, peeled
1 tsp fennel seeds
250g plum tomatoes (I used a tin of plum tomatoes)
500ml stock
salt, pepper
150g Mascarpone
Olive oil to finish
50g Parmesan

Using a heavy bottomed saucepan, put the pumpkin, potato, tomato and garlic in and cover with the stock, seasoning with salt, pepper and the fennel seeds. Simmer for 30 minutes until the vegetables are tender. Mash with a potato masher and serve with spoonfuls of mascarpone, drizzles of olive oil and shavings of Parmesan.