Ingredients:

· 1kg of butternut pumpkin (skin removed and diced)

·  1 large potato (peeled and diced)

·  1 brown onion (finely diced)

·  1 leek finely sliced (white part only)

·  3 cloves of garlic crushed

·  1 cup of chicken or vegetable stock

Method:

1. Heat a deep pot over a medium-high heat, add ½ tablespoon of rice bran oil (or oil of your choice) with the diced onion and sliced leek.

2. Cook until onion is slightly translucent then stir in garlic and cook for another minute. Add pumpkin, potato and stock and bring to boil.

3. Once boiling, reduce the heat and simmer with lid on for 20-30 minutes stirring occasionally to ensure the vegetables are evenly cooking.

4. Check that the pumpkin and potato is soft and well-cooked before removing from heat and let stand for 10 minutes to slightly cool.

5. Use a stick blender or jug blender to blend in batches until soup is thick and smooth. Return to pot and heat slowly until ready to serve.

6. Serve with a dash of pouring cream or on its own.

Enjoy!