for the soup

30	g	butter	melt in a large pan
2		medium-size onions	slice into thin rings, add to butter and sauté for 2 – 3 minutes
1		leek
¼		celeriac
300	g	pumpkin	chop up vegetables and add to the pan and sauté
2	twigs	thyme	strip the leaves off the woody twig, discard twig, finely chop leaves and add to the vegetables
40	g	flour	dust with the flour and sauté a little bit longer
1200	ml	vegetable stock	add and boil on a low heat for c. 30 – 40 minutes
		salt & pepper	add to taste
			purée with the hand blender to a smooth soup
250	ml	single cream
30	g	butter	add butter and cream to refine the flavour of the soup, add any more salt & pepper as preferred; run through the soup one more time with the hand blender before serving
		Salad Goodies & roasted pumpkin seeds	sprinkle over the top once the soup has been served on to bowls

Chef’s tip

A dollop of double cream and a sprig of thyme can also be added to garnish the soup.

Pumpkin seeds are particularly rich in magnesium and vitamin E, support bladder and prostate function and are suitable for a cholesterol-controlled diet.