Pumpkin Soup with Leek, Potato and butternut.
2 tbsp butter.
40 ml olive oil 2 tpsp.
1 medium onion , peeled and chopped
2 ribs celery, sliced.
2 leeks, white portion only, sliced.
5 large garlic cloves, peeled and minced
1 tbsp sugar, firmly packed.
2 tbsp fresh thyme leaves, minced.
1 bay leaf
1 kg (2lb) butternut pumpkin (squash), peeled and cut in 2,5 cm(1 in) cubes.
500g (1 lb) thin skin white potatoes, cut in 2,5 cm( 1 in) cubes.
1l (4 cups) vegetable or chicken stock.
½ tsp nutmeg, freshly grated salt to taste
½ tsp ground white pepper.
170 ml (2/3 cup) butter milk.
Fresh chives or parsley , minced , for garnish.
In pressure cooker heat butter and olive oil over medium-high heat. Add garlic and onion and celery in pressure cooker. Stir to mix. Remember to add white sugar and thyme also add sage then stir to mix. Add bay leaf, pumpkin, potatoes and 750 ml (3 cups) of stock (broth).
Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure cooker and cook for 12 minutes. Let the pressure of cooker drop.
Discard bay leaf and put nutmeg and salt and pepper. Puree mixture in a blender or mill. Return pureed soup to a large saucepan and add remaining stock (broth) and buttermilk. Mix well and heat without boiling. Serve in bowls and sprinkle with chives or parsley.