Wendy's Kitchen Table

I love this version of the Australian/New Zealand classic pumpkin soup. The texture is so velvety and the hint of nutmeg and spices just gives it so much depth of flavour.

INGREDIENTS (serves 6)
2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
½ tsp ground coriander
1 tsp ground cumin
½ tsp ground nutmeg
1 kg peeled jap pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
½ cup light cooking cream

METHOD
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.