An incredibly simple and down to earth autumn soup. Perfect for making ahead of time in large batches and freezing.
V
vewohl
9 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.