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Method :
Melt the butter in a large saucepan. Add the leek, onion and turnip, then
cook gently for about 10 minutes. Peel the pumpkin, remove the seeds and
cut the flesh into 2.5cm (1 inch) cubes.
Add the
pumpkin to the other vegetables. Pour in the stock and add the boquet
garni. Bring to the boil, then cover and simmer gently for 40 minutes.
Remove the
bouquet garni. Puree the soup in a blender or food processor. Pour the
soup back into the saucepan, then stir in the sugar, seasoning and
cream.
Reheat the
soup gently. Taste and adjust the seasoning before serving garnished with
the chives.
Serves 6
A delectable autumn soup with a color to
mirror that of the falling leaves.
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