Ingredients

2 lb pumpkin seeds

1/4 cup olive oil

1 large onion , peeled

1 leek trimmed

1 carrot peeled

2 celerty stalks

4 garlic cloves , peeled and crushed

salt and freshly ground pepper

1/4 freshly ground nutmeg

2/3 light cream

1/4 tsp cayenne pepper

warm herb bread to serve

method

cut the peeled and seeded pumpkin fresh into 1/2 inch cubes . Heat the olive oil in a large saucepan for 3 minutes coated it completely with oil .

Heat the olive oil in a large saucepan and cook the pumpkin for 3minutes coated completely with oil . Chop the onion and leek finely and dice the carrots with celery stalks .

Add the vegetables to the saucepan with the garlic and cook stairing for 5minutes or until they began to soften . cover the vegetables with the water and bring to the boil . Season with plenty of salt , pepper and the grated nutmeg then cover and simmer for 20 minutes until all the vegetables are tender .

When the vegtables are tender remove from the heat , cool slightly then pour into the food processor or blender. . Blend to form a smooth paste then pass through a stainer a clean saucepan

Adjust the seasoning to the paste and add all but 2 tablespoon of the cream and enough water to obtain the correct consistency .

Bring the soup to a boiling point , add the cayenne pepper, and serve immediately with a swirl and warm herb bread

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