Food and Cooking:Roasted pumpkin soup

Food and Cooking:Roasted pumpkin soup
Serves 4
Prep 10 minutes Cook 35 minutes
2/3 quantity Roasted pumpkin and garlic
20g butter
1 medium Ieek, trimmed. halved. washed. sliced
2 medium cream delight potatoes. peeled. chopped
1 litre chicken stock
1 tablespoon pure cream
1 tablespoon chopped fresh chivestoasted ciabatta slices, to serve

1 Squeeze 3 garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add Ieek. Cook, stirring, for 3 minutes or until Ieek has softened. Add potato. Cook. stirring, for 5 minutes.

2 Add stock and 2 cups cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium·Iow. Simmer for 15 minutes or until potato is tender. Stir in Roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.

3 Blend pumpkin mixture, in batches. until smooth. Return to pan over low heat. Cook. stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with chives. Serve with toasted ciabatta slices.

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