Set a thick non stick pan on high heat, add the butter and once melted mix in the onions and leeks, cook for 5 minutes. Add the walnuts, potatoes, pumpkin and continue cooking for 10 minutes stirring continuously. Mix the stock, season and simmer for 20 minutes. Blend well. Ladle into warm bowls and finish with some cream.
Serves 4Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan