Halloween Soup

Submitted by: Gill Crane

Serves: 4, Somerset

Ingredients

1lb pumpkin or squash
2 leeks, rinsed thoroughly
2 medium potatoes
350ml water
salt and pepper, to taste
1 tbsp parsley
225ml milk
120ml double cream
freshly grated nutmeg

Method

Cube and peel uncooked pumpkin. Cut leeks in pieces. Peel and cut potatoes. Combine pumpkin, leeks, potatoes, water and a pinch of salt in a saucepan. Cover and bring to a boil. Simmer over low heat for 30 minutes until vegetables are tender. Puree in food processor with liquid and return to pan. Bring to boil and simmer for five minutes. Stir in milk, reduce heat and simmer for two minutes. Stir in cream and simmer, add seasoning and nutmeg. Sprinkle on chopped parsley on top before serving.

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