Place pumpkin pieces skin side up and close together
in a large baking dish. Pour 1/2 cup (125ml) water
over pumpkin and bake fro about 1 hour.
Melt
half the butter and gently fry leeks until softened.
Remove from the pan and fry onion and potatoes in
remaining butter until golden, Add milk and boil
gently for 20 minutes. Don't worry if the milk
reduces; just make sure there is enough liquid to
keep vegetables from sticking to the pan.
When
pumpkin is tender and golden, remove from oven,
cool, then remove skin and any excessively browned
surfaces.
In
the meantime put chicken stock on to boil, add
risoni and cook until barely done. Remove pasta with
a slotted spoon and set aside with leeks. Reserve
stock.
Now
blend pumpkin and potato mixture in a food processor
or force through a fine sieve, Season with salt,
pepper and cayenne to taste.
Transfer to a clean saucepan and blend in the hot
stock. Add cream, bring to a boil, then stir in
leeks and pasta. If the soup is too thick, thin it
with extra stock or water. Adjust seasoning and stir
in mint.
