Pumpkin Soup

Submitted by The Flying Chef

"Thick creamy pumpkin soup. A great winter warmer."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 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
• pepper

directions

1. Heat the oil in a pan add leeks and garlic and cook until soft.
2. Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.
3. Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.
4. Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.
5. Makes about 6-8 servings great for lunches or as a starter.

Reviews

[Enjolinfam]

This was a really nice pumpkin soup. I added garlic and onion salt to taste. Thanks! Made for April Aussie/Kiwi swap.

 

[Studentchef]

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.

 

[I'mPat]

Really enjoyed this for lunch today, the only change I made for to use recipe #54127 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 recipe #56025 made for a great lunch, thank you The Flying Chef, made for Aussie/Kiwi Swap #40 May 2010.

 

[christie]

Really yummy. My youngest son (2½yrs) devoured his....which is unheard of! The other two (mr 4 and miss 1) loved it too. My husband really enjoyed it. Thanks for posting a great recipe!