Pumpkin Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 leeks, thinly sliced
2 carrots, chopped
3 garlic cloves, crushed
1 1/3 kg butternut pumpkin flesh, chopped
3 cups water
3 teaspoons chicken stock, concentrated (powder, cube, paste etc my stock is quite dense so you may have to adjust amount according to what b)
180 ml cream
pepper

Preparation

Heat the oil in a pan add leeks and garlic and cook until soft.
Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.
Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.
Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.
Makes about 6-8 servings great for lunches or as a starter.