Creamy Pumpkin Soup

Ingredients:
200g pumpkin
100g potato
1 onion (shredded)
1 leek (shredded)
1 bay leaf
3 cups chicken broth
1 tbsp butter
1 tbsp fresh cream

Seasonings:
Dash of salt (to taste)
Dash of grounded pepper

Methods:

1. Peel pumpkin and potato and cut into slices.
2. Stir fry the pumpkin slices without oil in a wok till lightly brown and set aside.  This is to give a better colour and aroma to the soup.
3. Melt butter in a clean medium heated wok, add onion and leek and fry till fragrant. Add in chicken broth, pumpkin, potato and bay leaf to cook until soft.  Turn off the heat and let it cool.
4. Discard the bay leaf and transfer the mixture to a blender, and blend well. 
5. Return the blended mixture to the wok and bring to a boil, add salt and pepper, stir well and taste to get the correct seasoning.
6. Turn off the heat and stir in the fresh cream.
7. To serve ladle into bowls and spread some fresh cream over the top.