Moroccan Vegetable Soup

1 T. olive oil
1 T. butter
1 onion, chopped
1/2 lb. carrots, chopped
1/2 lb. parsnips, chopped
8 oz. pumpkin
3 3/4 C. vegetable stock
lemon juice to taste
salt and pepper

garnish:
1 1/2 t. olive oil
1/2 garlic clove, finely chopped
3 T. chopped fresh parsley and cilantro, mixed
a good pinch of paprika

Heat oil and butter and fry onion until softened.
Add carrots and parsnips, and cook for 5 minutes.
Add pumpkin and cook for 5 minutes.
Add stock and seasoning, bring to the boil.
Cover and simmer 35-40 minutes or until vegetables are tender.
Let soup cool slightly, then process until smooth, adding extra water if soup seems thick.
Pour back into a clean pan and reheat slowly.

Garnish:
Heat oil and fry herbs for 2 minutes.
Add paprika and stir well.

Adjust seasoning of soup and stir in lemon juice to taste.
Serve with garnish spooned and swirled into soup.