Ingredients
2 tbsp olive oil
1 onion
finely chopped
1 leek
white part, finely sliced
1 clove garlic
crushed
1 tsp ground coriander
1 tsp ground cumin
half a ground nutmeg
optional
1kg pumpkin
peeled, seeded, diced
1 large potato
peeled, diced
1L chicken stock
1 cup thin cream
Equipment
- 1 large pot
- 1 stab-mixer
Instructions
- Heat oil in a large pot over low heat
- Cook onion and leek for 2-3 minutes until soft
- Add garlic and spices, stir for 30 seconds then add pumpkin, potato and stock
- Bring to the boil, turn heat down to low, cover and simmer for 30 minutes
- Allow to cool, then use a stab-mixer to puree (or blend in batches)
- Stir through cream and serve sprinkled with extra nutmeg (optional)
Notes
Tip
Use leftover pumpkin to make the Pumpkin and chilli dip.
Tip
Personally, I do not understand the pumpkin-nutmeg combination and prefer to leave it out, but nutmeg-away if you like!
