2 tbsp olive oil

1 onion

1 leek

1 garlic clove

1/2 tsp ground coriander

1 tsp ground cumin

1/2 tsp grated nutmeg

1kg peeled diced pumpkin

1 large peeled diced potato

1l chicken or vegetable liquid stock

1/2 cup (125ml) thin cream

Prep - Finely chop onion, finely slice leek (white only), crush garlic clove, grate nutmeg (or use ground nutmeg) and set aside

Heat oil in a large saucepan over low heat

Add onion and leek and cook for 2-3 minutes until soft but not coloured

Add prep items, garlic and spices and cook stirring for 30 seconds

Add pumpkin, potato and stock, bring to the boil

Turn heat to low, cover and simmer for 30 minutes

Cool slightly and blend in batches

Return soup to pan, stir through cream and reheat gently