RECIPE: PUMPKIN SOUP!

RECIPE: Cream of Pumpkin Soup! -------- Start to finish: Preparation: 5 minutes Cooking: 35-45 minutes Makes: 6-8 serves Ingredients: 1/2 pumpkin (butternut is best) 2 potatoes 2 carrots 1 leek (white part only) 50g unsalted butter 1tbsp olive oil 70ml cream 750ml vegetable stock (3 cups) Ground nutmeg Salt Pepper Method: 1. Heat vegetable stock to a simmer 2. Coarsely chop all vegetables 3. Add olive oil to large saucepan and melt butter 4. Add all vegetables and soften over low heat for about 5-7 minutes or until onion is opaque 5. Season vegetables lightly with salt and pepper 6. Add all vegetable stock, bring to a boil, then reduce heat and simmer for about 35-45 minutes 7. Once vegetables are soft and are at a mash consistency, strain vegetables from liquid (retain liquid for later) 8. Add all vegetables to blender and blend for about 1 minute 9. Place blended soup back onto low heat and stir in cream. Add a pinch of nutmeg for flavour and adjust seasoning with salt and pepper to taste. Also add some of the pumpkin liquid to the soup if too thick until you reach your desired consistency 10. Serve and garnish with cream on top of soup as well as a pinch of nutmeg for aroma Enjoy! Storing: - Soup can be stored in the fridge for about 4 days before discarding - Can also be frozen. To reheat, simple place the required quantity in saucepan with some vegetable stock until ready Other tips: - Vegetarians can omit cream from soup if not lacto-ovo - For a fuller...