Go organic this autumn with a classic seasonal soup!
Place the prepared pumpkin in a dish, drizzle with oil and season with leek, garlic, coriander, cumin and nutmeg.
Preheat the oven to 180C and cook the pumpkin for 40 minutes or until tender.
Meanwhile, heat butter or oil in a pan and sauté the onions and fry the potatoes. Pour in the vegetable stock and bring to a boil. Simmer and stir every now and then. Add the pumpkin, taste and season if needed. Remove from the heat and leave to cool slightly.
Puree the soup until smooth and creamy. Return to the heat, stir in the cream and serve!