- 25g Butter
- ½ bunch of Leeks, finely chopped
- 2 x 500g chopped + peeled Pumpkin
- 200g Potatoes, peeled + cubed
- 1 litre Veg Stock
- 150ml Milk
- Finely grated nutmeg to taste
- Salt + Pepper
Melt the butter and gently fry the leeks until soft.
Add the pumpkin, potatoes and veg stock.
Cover bring to the boil and simmer gently for about 20 minutes or until the vegetables are tender.
Blitz in a blender or use a stick blender until the soup is smooth.
Return soup to the stove, stir in the milk. Re-heat gently and season to taste.
Serve with freshly baked bread rolls and lashing of farm butter!