Pumpkin Soup
THE INGREDIENTS
Serves 6
1.5kg pumpkin, diced
1 medium-large leek, halved, washed, and chopped
2-3 medium potatoes, diced
1L chicken stock
700ml water
Crusty bread, sliced and grilled, to serve
1 tbsp chopped chives, optional
1 tbsp cream, optional
INSTRUCTIONS
Prepare and pre-heat your BBQ for roasting.
Season and oil the pumpkin and roast until tender and lightly browned, approx. 40 minutes.
Meanwhile, in a large pot, sauté chopped leek in oil over medium heat for three minutes.
Add potato and cook, stirring, for five minutes.
Add stock and water. Cover and bring to the boil. Simmer until potato is tender, approx. 15 minutes.
Add roasted pumpkin and simmer for a further 5 minutes.
Check seasoning and allow to cool slightly.
Using a blender or stab mixer, carefully blend the mixture to a thick, smooth, even consistency. Add more water if required.
Serve with grilled bread and garnish with chives/cream (optional).
Notes
If using a blender, allow to cool, blend in batches, and reheat.
Recipe is vegetarian and vegan if cream is omitted.
For a twist, add coconut milk/cream and omit some of the water.
The potatoes do not need to be peeled if washed.
This recipe costed $16 in total!
