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Cream of pumpkin and walnut soup


  • 1kg pumpkin
  • 200g onions
  • 100g leeks
  • 50g walnuts
  • 60g potatoes
  • 200ml vegetable stock
  • 100g butter
  • Coarse sea salt
  • Cracked pepper corns
  • Fresh cream



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.

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