Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

700 g Pumpkin
2 Potatoes
2 l Cold water
2 t Salt
60 g Butter
4 Medium leeks
Salt pepper
Nutmeg
6 T Cream

Peel pumpkin and potatoes. Cut into small cubes and put into pan. Add
water and salt and bring to boil. Wash leeks well and slice finely.
Melt butter in frying pan and cook leeks until soft. Add leeks to
soup and boil uncovered for 20 minutes. Puree in food processor.
Taste for salt and pepper and cook for 5 minutes more over a low
heat. Place a tablespoon of cream in each warmed soup bowl and gently
stir soup in. Add a little nutmeg.

From The Weekly Times New Pioneer Cookbook - By Mrs Robinson, Glen
Waverley, Victoria

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