Pumpkin Bisque

1 to 2 tblsp olive oil
1 leek cleaned and thinly sliced
1 med onion chopped
2 med potatoes peeled and dice
vegetable base (enough to make 3 qts)
1 tsp garlic powder
1 tsp salt
2 tblsp fresh flat leaf Italian parsley, chopped
3 15 oz. cans pumpkin
1 t. nutmeg
2 t. lemon juice
1 cup heavy cream

In large pot (6 qt) saute' in oil the leek and onion. When soft add 3 qts of water and veg base, garlic, salt and parsley. Cook 30 mins. Add pumpkin, nutmeg and lemon juice. Add cream and simmer. Season to taste. Serve with dab of sour cream.