Pumpkin and Potato Soup

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INGREDIENTS:
  • 1 small pumpkin
  • 2-3 mealy potatoes
  • 1 small leek
  • 3 tbsp butter
  • 3/4 litre chicken or vegetable stock
  • 1/8 litre single cream
  • 1 tbsp pumpkin seeds
  • 1 tbsp chopped parsley
  • fresh thyme to taste
  • a few white peppercorns
  • 1/2 tsp caraway seeds
  • 1 tsp coriander seeds
  • salt


    DIRECTIONS:
    Peel and deseed the pumpkin (keep the seeds!) and cut into smallish pieces. Peel and dice the potatoes. Wash the leek, cut in half lengthwise and slice finely. Use pestle and mortar to crush the caraway seeds, coriander seeds and peppercorns.

    Fry the leek in 2 tbsp hot butter, add the pumpkin, potatoes and spices and continue to fry. Cover with a lid and continue to cook on a small flame for 15 minutes.

    Add hot stock, bring to the boil and continue to simmer without a lid for another 25 minutes. Puree the soup or pass it through a colander.

    Roast the washed and dried pumpkin seeds from above in the remaining butter, add a little salt and stir them continuously.

    Season the soup and serve in pre heated plates.
    Decorate with a tbsp single cream, pumpkin seeds, pumpkin seed oil and chopped herbs.



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