Leek and Pumpkin Soup

    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?

    21 people made this

    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

    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C.
    2. Cut pumpkin in half and scrape out seeds, brush with olive oil and place onto a greased baking tray cut side down.
    3. 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.
    4. Heat 2 tablespoons olive oil in a large saucepan then saute leek and garlic for about 5 minutes over medium heat.
    5. 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).
    6. Pour in wine and cook for about 5 minutes until most of the wine has evaporated.
    7. Add chicken stock and pumpkin then simmer for 10 minutes.
    8. Remove herb bag (or loose herbs) and puree soup.
    9. Season with salt, pepper, creme fraiche and sugar. Finish with a dash of white wine vinegar and serve hot.

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