Pumpkin Soup

READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 2
    leeks, thinly sliced
  • 2
    carrots, chopped
  • 3
    garlic cloves, crushed
  • 1 13
    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
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DIRECTIONS

  • 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.
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