Pumpkin and Leek Soup

1/2 a floury pumpkin such as buttercup
1 leek
olive oil
several sprigs of fresh basil and dill
200ml white wine
1 litre stock (I used green herb stock powder and water)
1/2 to 1 teaspoon curry powder
light sour cream
dill for garnish

Peel and dice the pumpkin. Wash any grit from the leek and slice.

Heat some oil in a deep saucepan and saute the leek for a few minutes over a medium heat. Add the pumpkin, herbs, wine, stock and curry powder, bring to the boil. Simmer until the pumpkin is tender. Allow to cool then push through a sieve or use a wand-style blender until the soup is smooth.

Reheat, season with salt and freshly ground white pepper, and serve with a swirl of light sour cream and a little sprig of dill.

Don't overdo the curry powder. You just want a subtle undertaste. You might want to serve it with poppadums by way of a change from bread. Uncooked poppadums can be quickly puffed up in a microwave - usually a bit less than a minute for each one.