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Peel, deseed, and cut the pumpkin into chunks. Heat the oil in a pan. Add the leeks, garlic and spices. Stir
for 3 minutes. Add the stock and pumpkin. Bring to the boil, stirring. Reduce the heat. Cover the pan.
Simmer for 20-30 minutes. Remove from the heat. Stir in the coriander and cream. Cool for 30 minutes.
Process till smooth (if required, process in batches). Bring to serving temperature (don't let it boil). Adjust
the seasoning. Serve with bread.
CORIANDER PESTO
• 2 handfuls coriander leaves
• 2 cloves garlic
• 60g pine nuts
• 125ml olive oil
• 60g Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl. Stir in the
Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium. For pasta sauce: thin.
FRUITY SMOOTHIES
Process everything till smooth.
• 60ml yogurt
• 200ml milk
• 30g oatmeal
• 1 banana
• 30ml honey
• 2 apples, cored
• 170g chocolate ice cream
• 300g orange juice
• 150g hazelnut yogurt
• 1 banana
• 200ml milk
• 300ml chocolate milk
• 2 pears, cored
• 400ml milk
• 1 banana
• 20ml honey
• 10ml vanilla extract
• 300ml orange juice
• 300ml cranberry juice
• 1 banana
• 200ml yogurt
• 1 mango, stone removed
• 200ml milk
• 5ml honey
• 300ml milk
• 1 banana
• 12 strawberries
• 360ml lemonade
• 125g vanilla ice cream
• 70g blueberries
• 4 halves of tinned apricot
• 80ml apricot juice (from tin)
• 2 peaches, stone removed
• 60ml yogurt
• 200ml milk
• 10ml honey
• 600ml apple juice
• 1 mango, stone removed
• 300ml apple juice
• 90g raspberries
• 12 strawberries
• 400ml apple juice
• 1 kiwi fruit, peeled
• 150g melon
• 350ml lemonade
• 125ml chocolate ice cream
• 100ml cherries, stones removed
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