• 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.
• 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.