Pumpkin Soup

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(Serves 2)

• - 2 tbsp unsalted butter Elle & Vire

• 1 medium leek (only the white parts), finely chopped

• 1 garlic clove, finely chopped

• 1 tsp cumin

• -½ tsp coriander

• -¼ tsp nutmeg

• -1 kg imported red pumpkin, diced

• -1 large potato, peeled and diced

• -1 ltr chicken or vegetable stock

• -salt, pepper, to taste

• -fresh cream, to serve

• -cayenne pepper, to serve, according to taste

• -microgreens, to serve

1. In a medium pot over heat, melt butter, sauté onion and leek until tender and add the garlic and seasonings without browning, stirring for about half a minute.

2. Add the pumpkin, potato and stock. When it starts to boil, reduce heat and simmer for half an hour.

3. When cooler, puree the soup in a blender. Taste for seasoning.

4. Topped with cream, cayenne pepper and microgreens.