Pumpkin soup with leeks

    1 hour

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

    9 people made this

    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

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. Bake the pumpkin in the preheated oven for about 35 minutes until soft and lightly browned.
    4. 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.
    5. 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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