Pumpkin Soup

If my recipe for pumpkin soup looks a lot like my recipe for vichyssoise, that's because it's an alternative version to that classic dish, giving extra colour and a sweeter flavour.

The ingredients are not dissimilar and it's every bit as easy to cook. The recipe given is for six people, or maybe only four if you serve it as a light lunch.

Assemble:

• 750g pumpkin, peeled and chopped
• 2 leeks, cleaned and trimmed
• 250g potatoes, peeled and chopped
• 1 litre vegetable stock
• 200mls sour cream
• salt and black pepper to taste

Put the vegetables in a stockpot or large saucepan, add the stock and bring to the boil. Allow this to simmer uncovered for about 20 minutes or until the vegetables are very soft and will blend easily.

Either push the soup through a mouli grinder (if you have one, I know how old you are!) or blitz in a food processor and reheat. Simmer for a further 5 minutes or so, during which time you need to adjust the seasoning.

Stir in the sour cream just before serving.

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