Best-Ever Pumpkin Soup Recipe

How to make Best-ever pumpkin soup

1. Melt the butter in a large saucepan; add leek and garlic and cook, stirring, until the leek is soft.
2. Add the pumpkin and stock, bring to the boil then simmer, covered, for about 25 minutes or until the pumpkin is very tender.
3. Preheat the oven to moderate (180°C). Blend or process the soup in batches until smooth. Stir in the cream and season to taste with salt and pepper.
4. Divide the soup among four 1 3/4 cup (430ml) capacity ovenproof dishes.
5. Cut four rounds from the pastry using a 10.5cm cutter. Brush the edges of the pastry with a little water; place pastry over dishes, brush the top with a little of the egg.
6. Bake in moderate oven for about 15 minutes or until the pastry is puffed and browned.