Ingredients:

• 600 g – yellow Pumpkin
• 100 g – Onion
• 150 g – Carrot
• 75 g – Celery
• 75 g – Leeks
• 50 ml – fresh Cream
• salt and pepper to taste
• 1 – Parsley sprig

Method:

1. Peel and cut the pumpkin into chunks.
2. Add some herbs and seasoning, roast in an oven till golden brown.
3. Saute the onion, celery, leeks and carrot.
4. Add the roasted pumpkin.
5. Add some vegetable stock. Cook till the flavours mix.
6. Make smooth puree and strain it.
7. Add fresh cream, salt and pepper.
8. Serve hot, garnished with fresh cream and parsley sprig.

Recipe courtesy of Chef Vinod, Rain Tree