Split pumpkin lengthways and scrape out seeds. Place onto a baking tray and drizzle with olive oil and season with salt and pepper. Roast in a low oven (180 degrees) for 1 and ½ - 2 hours until the pumpkin is really tender and cooked all the way through.
Meanwhile, in a large saucepan sauté leek, onion, garlic until soft and add carrot and sweet potato to pot. Scoop out fresh of pumpkin, discarding the skin and pour in enough stock just to cover the vegetables. Add nutmeg and bay leaf to pot. Bring to the boil and simmer for 10 minutes covered.
Puree the soup in blender until smooth and creamy. Check the seasoning and serve soup with a dollop of sour cream and fresh dill. I recommend crusty, warm bread on the side.
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