Pumpkin and Leek Soupwith Brown Rice, Blue Cheese and Sour Cream – Sophie Zalokar

Ingredients

• ½ med Kent pumpkin, deseeded, peeled & cut into lrg chunks
• olive oil
• 2 litres water
• 1 cup long grain brown rice
• 1 tsp salt
• 1 leek, the white end thickly sliced
• 50 g butter
• 1 tbsp ground cumin
• 1 best-quality organic vegetable stock cube
• 4 tbsp sour cream
• 100 g blue cheese, crumbled
• 4 sprigs fresh thyme, the leaves stripped from the stem