Leek and Pumpkin Soup
(7)
1 hour 40 minutes
Pumpkin and leek soup is an easy and tasty option for a cold night. You could also try sweet potato and leek soup?
topfgucker
19 people made this
Ingredients
Serves: 6
- 1 (1kg) whole pumpkin
- 2 tablespoons olive oil
- 1 leek, washed and diced
- 2 cloves garlic, finely diced
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 5 sprigs parsley
- 1 cup (250ml) dry white wine
- 1 litre chicken stock
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons creme fraiche or cream
- white wine vinegar, to taste
- 1 teaspoon dark brown soft sugar
Directions
Preparation:20min ›
Cook:1hour20min ›
Ready in:1hour40min
- Preheat oven to 180 degrees C.
- Cut pumpkin in half and scrape out seeds, brush with olive oil and place onto a greased baking tray cut side down.
- Bake in preheated oven for about 1 hour until pumpkin is easily pierced with a fork. Allow to cool slightly and scrape out pumpkin flesh.
- Heat 2 tablespoons olive oil in a large saucepan then saute leek and garlic for about 5 minutes over medium heat.
- Place thyme, bay leaf and parsley in a small cheese cloth, tie closed and put on top of the leeks. (You can also put the herbs loose in the soup but make sure to remove them before pureeing).
- Pour in wine and cook for about 5 minutes until most of the wine has evaporated.
- Add chicken stock and pumpkin then simmer for 10 minutes.
- Remove herb bag (or loose herbs) and puree soup.
- Season with salt, pepper, creme fraiche and sugar. Finish with a dash of white wine vinegar and serve hot.
