2 kilograms kent pumpkin (also known as jap pumpkin), skinned and chopped
5 cups salt-reduced chicken stock liquid
15 centimetre piece leek, diced
1 teaspoon salt-reduced chicken stock powder
¼ teaspoon ground nutmeg
2-3 drops tabasco (optional)
¼ teaspoon cracked pepper
1 cup coconut cream (Ayam brand)
Place the pumpkin, chicken stock, leek, chicken stock powder, ground nutmeg, tabasco and cracked pepper into a large boiling pot on medium heat. Bring to the boil and then turn down to low heat and cook until pumpkin is soft in texture when tested with a skewer.
Use a stick blender in the pot and blend until silky smooth in appearance. Add the coconut cream and mix through the blended soup.
NOTE: Use can use a food processor to blend the soup in batches. Be careful when using this method as the soup is hot.