Ingredients

2 lb pumpkin fresh

1/4 cup olive oil

1 large onion peeled

1 leek , trimmed

1 carrot peeled

2 celery stalks

4 garlic cloves peeled and crushed

6 cups water

salt and freshly ground black pepper

1/4 teasepoon freshly grated nutmeg

2/3cup light cream

1/4 teasepoon cayenne pepper

warm herb bread to serve

method

Cut the peeled and seeded pumpkin fresh into 1 inch cubes

Heat the olive oil in a large saucepan and cook the pumpkin for 2-3 minutes, coating it completely with oil.

Chop the onion and leek finely and dice the carrots and celery stalks .

Add the vegetables to the saucepan with the garlic and cook stairing , for 5minutes or until they have begun 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 15-20minutes until all the vegetables are tender .

When the vegetables are tender , remove from the heat , cool slightly , then pour in the food processor or blender .

Blend to form a smooth paste , then pass through a stainer into a clean saucepan

Adjust the seasoning to taste and add all but v2 tablespoons of the cream to obtain the correct consistency .

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

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