Pumpkin and Potato Soup

Peel pumpkin, remove seeds (set aside) and cut into pieces. Peel and dice the potatoes. Clean leek, cut in half lengthwise and cut into fine strips (juliennes). Crush cumin, coriander and peppercorns in a mortar. Sauté leek strips in 2 tablespoons medium-hot butter. Add pumpkin, potatoes and spices and sauté briefly. Then cover and cook on low heat for 15 minutes. Add hot poultry or vegetable soup, bring to a boil and now simmer without lid for about 25 minutes. Puree soup or pass through a coarse-mesh strainer. Thoroughly rinsed and dried pumpkin seeds in the remaining medium hot butter, toast turning until crisp and lightly salt. Season soup to taste, divide among warmed plates or cups. Garnish each with 1 tablespoon whipped cream, pumpkin seeds and chopped herbs.

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