Pumpkin soup

Serves 4

Ingredients

  • 1 kg pumpkin flesh,

  • 2 potatoes,

  • 1 clove garlic,

  • 1 onion,

  • 1 leek,

  • 100 g cheddar or comté,

  • 500 mL chicken stock (in can is better),

  • 30 g butter,

  • 2 slices bread,

  • 500 mL milk,

  • salt & pepper,

  • nutmeg.

Preparation

Peel the pumpkin and chop it up into cubes. Clean the leek and slice it thinely. Peel the onion, garlic and potatoes.

In a pan, fry the leek and onion gently for 10 minutes with the butter. Add the pumpkin, potatoes and garlic. Then add the milk and stock and cook for a further 30 minutes. Blend the mix and season to taste. Serve hot with the bread and grated cheese to sprinkle.