You can tell the story of Cinderella and her pumpkin while you share this soup with your kids.
- Place leek, pumpkin and a little water in a pan. Cover and heat up, stirring occasionally. Cook for 5 minutes –the vegetables will “sweat.”
- Add cream and broth to the pan; season with salt and pepper. Cook for a further 30 minutes, until the pumpkin is tender.
- Puree and sieve to get a smooth cream. Add a little more chicken broth if needed.
- Distribute among 4 soup bowls, garnish with chopped parsley and serve.
Young children can help to wash and prepare the vegetables.
Older ones could puree the soup -old enough to be careful when handling hot food.
If you do not have pumpkin, use butternut squash.