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Leek and Pumpkin Soup

ingredients

serves 4-6
1 large leek, trimmed, washed and sliced
900 g (2 lb) fresh pumpkin, peeled, deseeded and diced or 2 x 400 g (450 g) canned pumpkin
900 ml (1 1/2 pints) chicken stock
410 g can Evaporated Milk
1/2 teaspoon celery salt
salt and pepper
croutons, to serve

method

1. Place the leek, fresh pumpkin and stock in a large saucepan. Bring to the boil and simmer for 30 minutes. Alternatively, if fresh pumpkin is not available, in a pan simmer the leek and stock for 15 minutes before adding the canned pumpkin.

2. Leave to cool for 5 - 10 minutes, then place in a liquidizer or a food processor and blend until smooth. Return to the pan and stir in the remaining ingredients.

3 Heat through over a low heat, stirring frequently. Taste and adjust the seasoning if necessary. Serve with croutons.

Note:
Homemade Crouton**
Remove the crusts from 4 thick slices of day-old bread. Cut all of the bread into cubes.

Heat 4 tablespoons of olive oil in a frying pan. When the oil is hot add the bread.

Stir-fry for 2-3 minutes until the bread cubes are golden and crisp on all sides.

Remove the croutons from the pan with a slotted spoon and drain thoroughly on paper towels, to remove any excess oil.

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