Creamy Leek & Pumpkin Soup

2 leeks, sliced roughly
1 kg Japanese pumpkin de-seeded and peeled chopped into chunks
1 litre chicken stock (I recommend Masel Chicken Stock)
300 ml cream
2 tbsp butter
1 teaspoon nutmeg
Cracked pepper to taste

Cooking Method:
Sauté leeks with the butter until they are a rich brown colour. This will take up to 20 minutes, but don’t burn them!  Add the stock and the pumpkin. Cover and simmer until pumpkin is soft.  Add the nutmeg and the pepper. Transfer to a blender and blend until smooth. Return to pot and add the cream and extra stock if necessary to get the correct consistency. Heat, but do not boil. Tastes great with warm Turkish bread.

Serves: 4 to 6.

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