Pumpkin Soup

This is a great classic pumpkin soup recipe that will work well when you are up against it. I have experimented with different types of pumpkins over the years but my favourite is still the Jap variety. For me, this gives a far stronger pumpkin flavour but you can use whatever type strikes your fancy.

Ingredients

30g butter
1 tablespoon olive oil
1 large leek, sliced thinly
1.8 kg pumpkin
1 large potato, chopped coarsely
3 cups chicken stock
3 cups water

Heat the butter and oil in a frypan. Melting butter, while it's coated in oil, will prevent it from burning.
Place the leek in the fry pan and stir until soft.
Place the leek, pumpkin, potato, stock and water in a slow cooker.
I like to add some pepper at this point which seems to give it extra flavour.
Cook, covered, on low for 6 hours.
After 6 hours, turn off the slow cooker and cool it for about 10 mins.
 Blend the soup. I use a hand held blender and it is really easy to do but you can put it through a food processer in batches.
Once the soup is blended, turn the slow cooker onto high and cook the soup for about 20 mins. If you want to thicken the mixture up, take the lid off while it is set on high and this will work well.
You can serve it with cream and chives or with whatever garnish takes your fancy. Too easy!

Source: Slow Cooking/ food director Pamela Clark, 2010.