Pumpkin Leek Soup

Ingredients

• 1 pumpkin or butternut squash (about 1.5kg (3lbs) peeled and diced)
• 1 large leek (sliced)
• 3 large potatoes (peeled and diced)
• 2 teaspoons cumin (ground)
• 2 teaspoons turmeric (ground)
• 1/2 teaspoon nutmeg (ground)
• 6 cups chicken broth or vegetable stock
• 3 1/2 cups milk
• 4 tablespoons butter
• salt and pepper to taste

Instructions

1. 1

   In a stockpot, sauté sliced leek in butter. Stir in cumin.

2. 2

   Add the diced pumpkin, diced potato, soup stock and milk

3. 3

   Bring to a boil, reduce heat and simmer for about 20 minutes until vegetables are cooked.

4. 4

   Remove soup from the heat and add nutmeg and turmeric.

5. 5

   Using a stick blender, carefully blend the cooled soup mix until desired consistency achieved.

6. 6

   Taste. Add salt and pepper to taste. Serve with a dollop of sour cream and a crusty loaf of bread.