Prep 15 mins
Cook 25 mins
Thick creamy pumpkin soup. A great winter warmer.
- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 2 carrots, chopped
- 3 garlic cloves, crushed
- 1 1⁄3 kg butternut pumpkin flesh, chopped
- 3 cups water
- 3 teaspoons chicken stock, concentrated (powder, cube, paste etc my stock is quite dense so you may have to adjust amount according to what b)
- 180 ml cream
- Heat the oil in a pan add leeks and garlic and cook until soft.
- Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.
- Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.
- Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.
- Makes about 6-8 servings great for lunches or as a starter.
This was a really nice pumpkin soup. I added garlic and onion salt to taste. Thanks! Made for April Aussie/Kiwi swap.
I always love having pumpkin soup this time of year, so I really enjoyed this one. I think adding the leeks was a nice change and a nice touch, as well.
Really enjoyed this for lunch today, the only change I made for to use Vegetable Stock instead of water. I did remove the liquid as suggested but ended up putting most of it back in, it was so thick but full of flavour and served with Herb Toasts made for a great lunch, thank you The Flying Chef, made for Aussie/Kiwi Swap #40 May 2010.