Pumpkin Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan and cook the pumpkin for 2-3 minutes, coating it in the oil. Chop the onion and leek finely and cut the carrot and celery into small dice. Add the vegetables to the saucepan with the garlic and cook, stirring, for 5 minutes or until they have begun to soften. Cover with the water and bring to the boil. Season with plenty of salt and pepper and the nutmeg, cover and simmer for 15-20 minutes until all of the vegetables are tender.

Step 2

Remove from the heat, cool slightly then blend to a smooth purée using a handheld blender (or a food processor or liquidizer if you have one). Pass through a sieve into a clean saucepan. Adjust the seasoning to taste and add the milk with sufficient water to obtain the correct consistency. Bring the soup to boiling point, add the cayenne pepper, if using, and serve immediately swirled with the cream, if using, with warm herby bread.

Step 3

Store any remaining soup, when cool, in the fridge in a bowl covered with clingfilm or pour into a small freezer bag placed in a wide-mouth jar and freeze for 4 hours or until solid. Remove from the jar and secure the bag, label and date. Use within 1 month. The soup is easily thawed: simply place the bag in the saucepan you will use for reheating and leave for about 6 hours or overnight. To reheat, tip the contents of the bag into the pan and heat over a gentle heat, stirring frequently. Add a little extra milk if too thick. Heat until piping hot.