Instructions: Peel pumpkin and potatoes. Cut into small cubes and put into pan. Add water and salt and bring to boil. Wash leeks well and slice finely. Melt butter in frying pan and cook leeks until soft. Add leeks to soup and boil uncovered for 20 minutes. Puree in food processor. Taste for salt and pepper and cook for 5 minutes more over a low heat. Place a tablespoon of cream in each warmed soup bowl and gently stir soup in. Add a little nutmeg.

Waverley, Victoria

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.