Ash Pollard shares the secret ingredient to making next-level pumpkin soup

My pumpkin soup recipe is absolutely divine... if you do it right. I have a few tricks up my sleeve which I'm going to share with you.

Follow my steps and you will absolutely nail this dish. You can probably bang it together in a pot in about five minutes.

It's hearty, rich and utterly delicious - the ultimate winter warmer for this Queensland-born, Melbourne-based girl.

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The secret? There are no onions in this dish, instead I use leek – I just think the addition of leek makes pumpkin soup out of this world.

I also love the addition of butter. For me it’s all about the butter – it takes it to the next level. You could also use crème fresh, but I love the butter.

This recipe hails from mum – she’s a gun of a cook. She puts sweet potato in her pumpkin soup that adds a beautiful, rich sweetness.

The nutmeg and cayenne really add a delicious kick of flavour too.

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Whip this gem up and I promise, you or your guests will love you forever.

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