Our Best Ever Pumpkin Soup
  • 2tablespoons olive oil plus extra to serve
  • 1 onion roughly chopped
  • 2cloves garlicroughly chopped
  • 600g pumpkin peeledchopped
  • 1 potato chopped
  • 2 carrots chopped
  • 1 leek choppedwhite part only
  • 1/2teaspoon ground nutmeg
  • 3cups chicken stock 750ml
  • 1/2cup pure cream 125mlthin
  • 1tablespoon pumpkin seeds toastedpepitas
  • dried cranberries to serve
  • leaves Finely chopped flat-leaf parsleyto serve
  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
  2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.