Calendula and pumpkin soup

Name: Calendula and pumpkin soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 Litres pumpkin peeled and diced; 250.00 ml celery chopped; sea salt to taste; 250.00 ml onion chopped; sunflower oil; 30.00 ml honey; 10.00 ml fresh ginger grated; 10.00 ml coriander seeds, crushed; 1.00 lemon juice; 125.00 ml calendula petals; 125.00 ml fresh parsley chopped; 2.00 Litres water or chicken stock

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

1.00 Litres	pumpkin — peeled and diced
250.00 ml	celery — chopped
	sea salt — to taste
250.00 ml	onion — chopped
	sunflower oil
30.00 ml	honey
10.00 ml	fresh ginger — grated
10.00 ml	coriander — seeds, crushed
1.00	lemon juice
125.00 ml	calendula petals
125.00 ml	fresh parsley — chopped
2.00 Litres	water — or chicken stock

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Method:

1. Lightly brown the onion in the sunflower oil. Add the rest of the ingredients except the parsley and calendula petals.
2. Simmer until the pumpkin is cooked, top up with water if necessary. Put through a liquidiser.
3. Reheat and serve piping hot with the parsley and calendula petals sprinkled over the soup. Serve with crusty homemade bread.
Serves 4-6.