Golden Soup

Method

1. Melt butter in a large pot over a medium-high heat. Add the chopped pumpkin, potatoes, salt, and pepper, sautéing for 3 mins. Then add the leeks and sauté for another 1 min.
2. Stir in the chicken stock and bring pot to a boil. Once boiling, reduce the heat, and allow mixture to simmer for 20 mins or until the potato is very tender, being sure to stir the mixture occasionally.
3. Once potatoes are tender, place half of the mixture in a blender and blend until smooth. Pour the soup into a large bowl, then blend the remaining mixture. Stir in the cream, to taste.
4. To serve, divide the soup between serving bowls, top with the freshly chopped chives and additional cream, and serve alongside crusty baguette slices, if desired.