750g pumpkin, cut into pieces
1 large leek, chopped
750ml chicken stock
10ml mixed spice
2.5ml freshly ground black pepper
Pinch of nutmeg and coriander
100ml orange juice
40ml chopped parsley
Cream, to garnish
1, Slowly cook all ingredients, except orange juice, parsley and cream for twenty minutes until the pumpkin is soft.
2. Let it cool and puree until smooth.
3. Add orange juice and parsley. Add seasoning to taste.
4. Garnish with cream. Pour cream in a circle on each individual plate of soup and “cut” with a knife from the top to the bottom.
5. Serve with a low GI or whole-wheat roll.