Pumpkin Soup (serves at least 6)

1.5kg (approx 3.6lb) butternut or other sweet pumpkin, peeled and chopped coarsely
30g (roughly 2 tablespoons) butter
1 large (500g/1lb) leek, chopped coarsely
2 cloves garlic, finaly diced
1.5 litres (6 cups) vegetable stock (can use home made or cubes)
½ cup cream
Salt and pepper to taste

Melt butter in a large pot, add leek and garlic and stir until the leek is soft. Your house will smelly yummy at this stage.

Add the pumpkin and stock, bring to the boil then simmer, covered, for about 25 minutes or until the pumpkin is very tender. You will be very hungry by now.

Blend or process the soup in batches until smooth (I find a handheld stab-type blender best). Stir in the cream to taste. Season with salt and pepper. Garnish with a dollop of cream and a sprinkle of black pepper. Serve with crusty bread.

(can be prepared in advance, keeps well in fridge, freezes well)

Enjoy! Soup is my favourite thing in winter