Serves 4
250g Diced Pumpkin
1 x Chopped Onion
1 x Peeled, cored and grated English Apple
250g Trimmed Washed and diced leek
1 Large Baking Potato – peeled, washed and cut into small cubes
1 Teaspoon Caraway Seeds (optional)
25g Unsalted Butter
Vegetable Stock
Pinch of ground cinnamon
Crème Fraiche as garnish (optional)
Melt the butter in a saucepan. Add the onion and fry gently for a minute. Add the leek, pumpkin and caraway seeds. Fry gently for a further minute or so until soft but without colour.
Add the potatoes and cover with stock. Place a lid on the saucepan and simmer for 25 minutes until the pumpkin and potatoes are tender.
Remove the lid and stir in the grated apple. Simmer for a further 5 minutes. Add a pinch of ground cinnamon and remove the pan from the heat. Blend with a hand blender or liquidiser until smooth then strain back into the saucepan and serve. Garnish with a spoon full of crème fraiche and chopped parsley.
