Curried Chilli Pumpkin and Leek Soup

Serves 4

Ingredients

• 1/2 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
• 1 leek, trimmed, washed and sliced
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 teaspoon curry powder
• 500gr pumpkin flesh
• 3 cups of hot chicken stock
• Freshly ground black pepper
• 1/4cup thickened cream

Preparation

1. Combine leek, oil, garlic and curry in a large microwave-safe bowl. Microwave on high (100%) power for 3 minutes.
2. Add pumpkin. Cook for 3 minutes, stirring every minute.
3. Blend in stock and seasonings. Cover with lid or plastic wrap. Cook for 10 to 12 minutes or until pumpkin is tender.
4. Allow to rest, covered, for 5 minutes.
5. Puree mixture using a hand blender or food processor.
6. Reheat for 3 minutes, stirring occasionally. Ladle into bowls and serve immediately with a swirl of cream.