Pumpkin Soup

Pumpkin Soup

Warm up cold, autumn nights with our hearty pumpkin soup.

Ingredients
  • 900g pumpkin
  • 2 tbsp vegetable oil
  • 2 leeks, trimmed and sliced
  • 2 cloves garlic, crushed
  • 900ml chicken/vegetable stock
  • 1 tsp ground ginger
  • 2 tbsp single cream/crème fraiche
  • 1 tsp ground coriander
  • 1 bunch of coriander leaves
  • Salt and pepper

Method

  1. Peel the pumpkin, remove the seeds, and cut the flesh into chunks, roughly chop the coriander.
  2. Heat the oil in a pan; add the leeks, garlic and spices, then stir till the leeks have softened slightly.
  3. Add the pumpkin and stock to the pan, bring to the boil, then simmer gently till the pumpkin is tender (20-30 minutes).
  4. Remove from the heat, and stir in the coriander and cream. Let the mixture cool for about 30 minutes, and then blend at high speed, till it’s really smooth.
  5. Return the mixture to the pan and heat to serving temperature (don’t let it boil). Taste, adjust the seasoning, and serve with crusty bread.