Pumpkin

A drab, colourless soup can be improved in
both texture and colour by adding pumpkin.

Steam pieces of pumpkin about the size of
the palm of a small hand. Leave the skin on,
as firstly, it is a horrible vegetable to peel and
secondly, it keeps the flavour better.

Work the cooked vegetable into the soup
and liquidize.

If the original soup contains red lentils and
red peppers, the final colour is expecially appetizing.