Ingredients

The following ingredients have 4 Servings
  • 1 pumpkin or butternut squash (about 1.5kg (3lbs) peeled and diced)
  • 1 large leek (sliced)
  • 3 large potatoes (peeled and diced)
  • 2 teaspoons cumin (ground)
  • 2 teaspoons turmeric (ground)
  • ½ teaspoon nutmeg (ground)
  • 6 cups chicken broth or vegetable stock
  • 3 ½ cups milk
  • 4 tablespoons butter
  • salt and pepper to taste

Instruction

  • In a stockpot, sauté sliced leek in butter. Stir in cumin.
  • Add the diced pumpkin, diced potato and soup stock.
  • Bring to a boil, reduce heat and simmer for about 20 minutes until vegetables are cooked.
  • Remove soup from the heat and add nutmeg and turmeric.
  • Using a stick blender, carefully blend the cooled soup mix until desired consistency achieved.
  • Taste. Add salt and pepper to taste. Serve with a dollop of sour cream and a crusty loaf of bread.