Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  35             grams  butter
  2                     leeks -- sliced and washed
  1             medium  onion -- finely chopped
  2             cloves  garlic -- crushed
  300            grams  potatoes -- peeled and chopped
  750            grams  pumpkin -- peeled and chopped
  3               cups  chicken or vegetable stock
  375      milliliters  carnation evaporated milk
  2        tablespoons  freshly chopped parsley
     1/4      teaspoon  nutmeg
  1                     bay leaf

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.

Nutritional Information:

846 Calories (kcal); 30g Total Fat; (30% calories from fat); 18g Protein; 140g Carbohydrate; 77mg Cholesterol; 355mg Sodium