Prep 20 mins
Cook 30 mins
This is a winter favourite in our house. These are mainly his instructions but I've guesstimated the amounts due to the fact that he 'doesn't bloody measure anything'. I, personally, wouldn't use that much wine but hey - this is the traditional pumpkin soup we have in our house without fail every winter.
- 1 teaspoon butter
- 1 leek, sliced
- 2 -3 cups reduced-sodium vegetable stock
- 2 -3 cups white wine
- 1 butternut squash, cubed
- In soup pot really cook leeks in the butter, even if they brown a little.
- Add white wine to deglaze, let this sit for a while and bring it to the boil. Stir and get drunk on the fumes – generally means the alcohol has been cooked off.
- Add stock and bring to the boil. Add water if there isn’t enough liquid.
- Season with pepper to taste.
- Add pumpkin and simmer until pumpkin is soft.
- Lightly purée pumpkin, but keep it chunky.
- Serve hot. Add some cream if you want and more pepper to finish.
Very yummy and oh so simple. At first I was concerned about using my wine in a soup recipe, but oh what a great addition to the soup. Fall is just around the corner and I'm sure we'll we trying this again.