Halloween is coming and pumpkins will be everywhere! Spooky a little bit, so why not to overcome your fears and cook those bastards? So here it is – roasted pumpkin soup!
You will need:
2/3 quantity Roasted pumpkin and garlic
1 medium leek, trimmed, halved, washed, sliced
2 medium cream delight potatoes, peeled, chopped
1 litre Campbell’s Real Stock Chicken
1 tablespoon pure cream
1 tablespoon chopped fresh chives
toasted ciabatta slices, to serve
Squeeze 3 garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
Add stock and 2 cups cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with chives. Serve with toasted ciabatta slices.
Kick those pumpkins, folks!