2 tbsp nutalex

2 leeks finely sliced

1 finely chopped clove of garlic

2 large avocados

1 tsp dried or fresh rosemary

1 tbsp lime or lemon juice

1/4 tsp salt

2 tbsp olive oil

1 heaped tbsp of finely chopped wlanuts or pine nuts (optional)

(optional - finely sliced vegan melty motz or 100 grams of cheese for vegetarian)

Melt nutalex in a large pan and add the finely chopped leeks and garlic, suate until tender and then remove from heat and allow to cool.  Remove the skin and seeds of avocados and lightly mash in a large bowl with the rosemary, lime juice and salt, gradually stir in the suated leeks.  Remove the mushroom stalks and press the (vegan or veg) cheese into the mushroom tops evenly. Use a tablespoon to heap the avocado leek mixture into the mushroom tops.  Sprinkle the mushroom tops with chopped nuts, and a light drizzle of oil.

Place mushrooms (mixture facing up) onto a baking tray cover with aluminium foil, and loosley fit a second sheet over the top of the mushrooms, and bake at 205'C for 5minutes.  Carefully remove the aluminium foil cover, and bake the mushrooms for a further 5 minutes. 

Ingredients:

1 medium onion

1 whole kent pumpkin (if you aren't a sweet pumpkin fan - feel free to adjust the type of pumpkin)

3 large potatos

1 large sweet potato

1 - 3 pinches of nutmeg (add to taste)

vegetable stock (1 - 2 cubes or 2 - 3 liquid cartons)

salt and pepper (to taste)

oil

Prep: chop onion finely, and dice the pumpkin and potatos into small cubes (around 2cm square).

Place a large pot (5L+) on the cook top (medium heat), begin by adding oil and the chopped onion.  Cook the onion until it begins to turn transparent (or golden depending how you view a cooked onion ;] ).  Place all of the diced pumpkin and potato into the pot, add your stock - you want the stock/water level to be at about the same heigh at the diced potato and pumpkin so it is all submerged. Place the lid on the pot and allow to cook down for approximately 20 minutes on medium.

Remove the lid and allow to cook for a further 15 minutes - if the water has not evaporated down to the level of the solids by this time, remove the appropriate amount of water.

Ensure that the potato and pumpkin pieces are 'mushy' (check with a fork or knife), turn off the heat and use a barmix (or similar) to puree (be careful as this involves very hot semi-liquids and a powerpoint!!). Depending on the consistency of soup you prefer, you can add hot water to thin in out.  Add nutmeg, salt and pepper to taste (and chilly powder if you like it a little spicy)