Pumpkin Soup with Herb Bread

750 g		pumpkin
2		leeks
2 cups		milk
4 cups		chicken stock
2 sprigs		fresh basil
2 pinches		grated nutmeg
		salt
		pepper
30 g		butter
3 Tbs		cream

Trim and wash the leeks, reserving the green tops and finely slice the white part. Remove the seeds and pith from the pumpkin, cut away the flesh from the skin and chop it into cubes. Put the sliced white leek and cubed pumpkin into a saucepan with a few tablespoons of water, just enough to cover the bottom of the pan. Put it over a gentle heat and allow the vegetables to soften and melt to a mush. Stir from time to time to make sure they do not stick. When they are tender, puree them in a food processor. return the mixture to the cleaned pan and add the milk, stock, basil, nutmeg, salt and pepper. Finely slice about a half a cupful of the green leek tops and soften in butter until just tender. Stir the leek tops into the soup. Divide into the storage containers and cool before freezing. Defrost and heat gently in a saucepan. Place the prepared herb bread in a moderate oven for 25 minutes. Stir the fresh cream into the soup just before serving with the bread.

Servings: 6

Recipe Type

pumpkin, soup