Pumpkin soup with leeks
(3)
1 hour
An incredibly simple and down to earth autumn soup. Perfect for making ahead of time in large batches and freezing.
vewohl
7 people made this
Ingredients
Serves: 6
- 1.5kg pumpkin
- 3 tablespoons olive oil
- 2 leeks, cut into fine rings
- 1L chicken stock
- 1 teaspoon ground ginger
- salt and pepper, to taste
- crème fraîche, for serving
Method
Prep:10min ›
Cook:50min ›
Ready in:1hr
- Preheat oven to 180 C / Gas 4.
- Peel the pumpkin and remove the seeds. Cut the flesh into cubes and mix with 2 tablespoons olive oil and toss to coat. Transfer pumpkin to a baking tray and spread out.
- Bake the pumpkin in the preheated oven for about 35 minutes until soft and lightly browned.
- Heat the remaining oil in a saucepan. Add the leeks and cook and stir until soft. Add cooked pumpkin, chicken stock and ginger and simmer for 15 minutes.
- Blend soup in a blender or with a handheld liquidiser. Season with salt and pepper to taste. Ladle into individual bowls and serve with a dollop of crème fraîche.
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