Pumpkin Soup

The weather is getting colder outside and the time for lots of warming soups is upon us. Here is a one for thick pumpkin soup.

Ingredients

2 Tablespoons olive oil
2 Leeks, thinly sliced
2 Carrots, chopped
3 Cloves garlic, crushed
1.3kg Butternut pumpkin flesh, chopped
3 Cups water
3 Teaspoons chicken stock, concentrated (powder, cube, paste etc.)
180ml cream
pepper to taste


Method

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.

Makes about 6-8 servings great for lunches or as a starter

All photo's taken by me unless otherwise stated.