Pumpkin Soup

1/2 a medium pumpkin - seeded, peeled and cut in chunks
1 medium courgette - thick slices
8 button mushrooms chunked
1 medium leek - thick slices
2 tablespoons olive oil
2 heaped teaspoons Marigold veg stock powder
Boiling water to cover
A little chili powder - to taste
1 tablespoon fresh Italian parsley - chopped
1 tablespoon fresh chives – chopped
Coriander – chopped, to serve
Yoghurt or cream – to serve

Serves 4

Brown the veggies in the oil till all are covered, not burned
Add the spices, stock and herbs – stir well
Cover with water to about half an inch above the veggies
Stir again
Cover and simmer very gently for 10 minutes
Turn off the heat and leave for 20 minutes
Liquidize
Re-heat to just under boiling
Serve with cream or plain yogurt drizzled over, and chopped coriander

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