About this recipe:A thick and luscious soup to be enjoyed during the winter. Sauteed pumpkin and leeks are pureed, then simmered with a creamy chicken stock. Perfect with a thick wodge of crusty bread.
Serves: 4 - 6
1 (1.35kg) sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, finey chopped
120ml olive oil
1.5 litres chicken stock
1 litre milk
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Extra time:1hr15min › Ready in:2hr30min
Halve the pumpkin and scrape out the seeds and pith. Cut into 2.5cm pieces.
In a large frying pan, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer. Cook until the pumpkin is tender.
Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot; add enough milk to reach smooth consistency.
Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes, but do not allow to boil.
Sugar pumpkins look like smaller versions of the big orange Halloween pumpkin. They are smaller, sweeter and have more flavour. If unavailable, use butternut squash instead.