Pre-heat oven to 180C. On a lined baking tray place sliced pumpkin, drizzle with olive oil and sprinkle with nutmeg. Roast for 30 minutes until golden and tender. Once cooled, scrape pumpkin flesh from the skin with a spoon and place in a bowl to one side.

In a heavy based pan, heat butter over a medium heat. Add onion and leek and cook for 5 minutes before adding garlic. Cook for a further 5 minutes. Add in pumpkin, followed by potato.  Add stock, reduce to a simmer and cook for 20 minutes or until the potato is tender.

Remove from heat and allow to slightly cool before blending until smooth. Add in FUGY, season and stir well. 

To serve, spoon into bowls, top with FUGY, a sprinkle of salt and pepper and finely chopped parsley.