INGREDIENTS

INSTRUCTIONS

Peel pumpkin and potatoes. Cut into small cubes and put into pan. Add water
and salt and bring to boil. Wash leeks well and slice finely. Melt butter
in frying pan and cook leeks until soft. Add leeks to soup and boil
uncovered for 20 minutes. Puree in food processor. Taste for salt and
pepper and cook for 5 minutes more over a low heat. Place a tablespoon of
cream in each warmed soup bowl and gently stir soup in. Add a little
nutmeg.
From The Weekly Times New Pioneer Cookbook - By Mrs Robinson, Glen
Waverley, Victoria
Posted to MM-Recipes Digest  by "Wayne T. Jones" <waynej@mail.austasia.net>
on Mar 22, 1998

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