Heat the oil in a saucepan and when it is hot, add the sliced onion and leave to lightly brown for 1-2 minutes. Then, add the chicken breast cut in to morsels or strips (optional dusting with flour) and brown for a few minutes. Add the chopped vegetables and gradually add the water and the contents of a pot of Well Organic Concentrated Meat Savoury Stock. Leave to cook for about 15-20 minutes and serve the soup while hot with a twist of pepper and a little chopped parsley.
Chop the leek and sauté in the oil in a saucepan. Dice the pumpkin, add it to the frying pan and leave it to brown for a few minutes. Then pour the water and the contents of one pot of Well Organic Creamy Concentrated Vegetable Savoury Stock and cook over moderate heat for about 25 minutes. Finally add the cream (set aside a spoon for the final decoration), blend everything and serve garnished with freshly ground pepper, the chopped parsley, the croutons and the remaining cream.
