INGREDIENTS

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1 large potato, peeled, diced
• 1L chicken style liquid stock or vegetable liquid stock
• 1/2 cup (125ml) thin cream
• 6 slices of prosciutto fried till crispy to add as garnish along with chopped coriander & a dollop of light sour cream.

METHOD

Step 1
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.

Step 2
Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.

Step 3
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.  

Step 4
Add fried prosciutto along with a teaspoon of light sour cream & chopped fresh coriander,  serve with a slice of crusty bread and enjoy!

Recipe by Kathryn Thompson.