Preparation:
1. In a large saucepan melt the butter and saute the leeks, onion and garlic over low heat for 5-10 minutes. Add potato and pumpkin and cook for 5 minutes longer.
2. Add stock, nutmeg and bayleaf and then simmer uncovered until potatoes are tender.
3. Puree mixture. Return to saucepan with Carnation evaporated milk, parsley, salt and pepper. Bring to the boil then serve with warm crusty bread. |
