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
20g butter
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
Method:
Step 1
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.
Step 2
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.
Step 3
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!
Oh this is a lot like mine! Only differences are that I add a bit of chilli to give the pumpkin ‘bite’ and sour cream instead of fresh. You’ve made me hungry now. 🙂
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And now it’s very important not to eat the monitor hahha))
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Trying…dinner is late…:(
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hm, then you should find some time for this)) and I believe in you!)) Hold on))
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-giggles- Fear not! I didn’t fade away to a shadow but yes, pumpkin soup is most defnitely in my future. 😀
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Like when you wake up and say instead of GM – “Pumpkin soup” 😀
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-cough- yes, something like that … 😉
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I need this now. Awesome recipe.
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Looks really delicious, nice post!
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