PUMPKIN AND LEEK SOUP

PUMPKIN  AND LEEK  SOUP: 

On the table in 40 min

                                             

INGREDIENTS:

40  g butter
1  large (500g) leek, sliced
1  kg  butternut pumpkin, chopped
2  medium (400g) potatoes, chopped
4  cups (1 litre) chicken stock
1/2  cup ( 125ml) milk
1/2  cup (125ml) cream

METHOD:

• Combine butter and leek in large microwave -safe bowl; cook, covered, on HIGH (100%) 5 minutes, stirring once during cooking.
• Add pumpkin, potato and 1/2 cup (125ml) of the stock; cook, covered, on HIGH (100%) about 20 minutes or until pumpkin and potato are tender, stirring twice during cooking. Stir in remaining stock and milk.
• Blend or process pumpkin mixture, in batches, until smooth. Return mixture to large microwave-safe bowl; cook, covered, on HIGH (100%) about 5 minutes or until heated through, stirring once during cooking. Ladle soup into serving bowls; swirl cream into soup.