Spiced cream of pumpkin soup

6 servings

Ingredients

Quantity Ingredient
3 grams Leeks
1 tablespoon Olive oil
½ cup Currants
½ pounds Carrots
3 cups Vegetable Stock
2 cups Skimmed Milk
1 pounds Pumpkin
¼ teaspoon Ground Nutmeg
Toasted Pumpkin Seeds

Directions

Celebrate autumn's arrival with a smooth lightly spiced soup flavoured with leeks - the mild mannered member of the onion family.

Sauteed leeks, sliced carrots, colourful pumpkin and a handful of sweet curranrs combine in vegetable stock; the finished soup is topped with toasted pumpkin seeds.

Preparation TIme 15 minutes Cooking Time 40 minutes Per Serving

165 calories 4g total fat 5g saturated fat 2mg cholesterol 29g carbohydrates 6g protein 570mg sodium Trim ends and all but three inches of green tops from the leeks; remove tough outer leaves. Split leeks lengthwise; rinse well, then thinly slice crosswise. Set aside.

Heat oil in a 3 to 4 quart pan over medium heat; add currents and stir until puffed (about 2 minutes). Lift from pan with a slotted spoon; set aside. Add leeks and carrots to pan; stir often until leeks are golden (about 10 minutes). Add 1 cup of the broth; bring to a boil, thend reduce heat, cover and simmer until carrots are very tender to bite (about 10 minutes).

Ina food processor or blender whirl leek mixture until smooth.

Return to pan and add remaining 2 cups of broth, milk, pumpkin and nutmeg. Cook over medium heat, stirring often, until soup is hot (about 15 minutes). Stir in currants. offer pumpkin seeds to add to taste. Submitted By KAZ LANGRIDGE On 07-01-95

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