1 teaspoon butter
1 leek, sliced
2-3 cups of reduced salt stock
2-3 cup of white wine
1 butternut pumpkin, cubed
In soup pot really cook Leeks in the butter, even if they brown a little.
Add white wine to de glaze, let this sit for a while and bring it to the boil. Stir and get drunk on the fumes Ė generally means the alcohol has been cooked off.
Add stock and bring to the boil. Add water if there isnít enough liquid.
Season with pepper to taste.
Add pumpkin and simmer until pumpkin is soft.
Lightly puree pumpkin, but keep it chunky.
Serve hot. Add some cream if you want and more pepper to finish.