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Creamy Pumpkin Soup


2 tablespoons olive oil

1 onion, finely chopped

1 leek, white part only, finely sliced

1 garlic clove, crushed

1 teaspoon ground cumin1/2 teaspoon freshly grated nutmeg

1kg peeled pumpkin, diced

1 large potato, peeled, diced

1L Chicken or Vegetable Stock

1/2 cup cream


Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend with a whiz stick.