Luscious Pumpkin and Leek Soup

    1 hour 40 min

    This soup is a little different from your average pumpkin soup. The addition of sauteed leeks and white wine add a wonderful flavour. Enjoy with buttered bread, if desired.

    5 people made this

    Serves: 6 

    • 1 (1kg) whole pumpkin
    • 2 tablespoons olive oil
    • 1 leek, washed and chopped
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon dried thyme
    • 2 bay leaves
    • 5 sprigs parsley
    • 225ml dry white wine
    • 1 litre chicken stock
    • salt
    • freshly ground black pepper
    • 2 tablespoons creme fraiche
    • white wine vinegar to taste
    • 1 teaspoon dark brown soft sugar

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Cut pumpkin in half and scrape out seeds, brush with olive oil and place onto a greased baking tray, cut side down. Bake in preheated oven for about 1 hour until pumpkin is easily pierced with a fork. Allow to cool slightly, scrape out pumpkin flesh
    3. Heat 2 tablespoons olive oil in a large pot and saute leek and garlic for about 5 minutes over medium heat.
    4. Place thyme, bay leaf and parsley in a small cheese cloth, tie closed and put on top of the leeks. (You can also put the herbs loose in the soup, but make sure to remove them before pureeing). Pour in wine and cook for about 5 minutes until most of the wine has evaporated.
    5. Add chicken stock and pumpkin and simmer for 10 minutes. Remove herb bag and puree soup. Season with salt, pepper, creme fraiche and sugar. Finish with a dash of white wine vinegar and serve hot.

    Recently viewed

    Reviews & ratings
    Average global rating: