1/2 QLD or Japonica pumpkin as orange as possible (butternut are OK but sometimes bland, if good colour OK)
1 potato (medium to large, about 3 medium potatoes per pumpkin)
1 leek - slice finely across
1 Maggi Chicken Stock cube
2 cups of homemade chicken stock (I boil down chicken cartiledge to help joints, like knees. I find it really helps and makes me feel good). If not available 2 cups of chicken stck or another 2 stock cubes.
Bay leaves ( can to saucepan and remove at end). I didn't use this time and it tasted fine.
Salt and ground black pepper
Boil together in a large saucepan.
Remove bay leaves when pumpkin cooked (softer)
Blend in a blender. (can blend only as much as needed). or use a blender stick in sauepan.
Serve with a spoon of sour cream and add a dusting of cracked black pepper and salt if more needed at end. Stir in sour cream to plate after served.
Add some chives to top and I like to add some broccoli (also boiled separately).
Yum! (It was the leek that made it!)