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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Thick creamy pumpkin soup. A great winter warmer. 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.
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