Pumpkin and leeks soup
Pumpkin and leeks soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and leeks soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Choose From A Range Of Dried Vegetables, Dried Fruit & More. The Best New And Exclusive Varieties For Your Gardens! Halve the pumpkin and scrape out the seeds and pith. In a large frying pan, saute the pumpkin, leeks, onion and garlic in olive oil.

Pumpkin and leeks soup is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pumpkin and leeks soup is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pumpkin and leeks soup using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pumpkin and leeks soup:
  1. Make ready 300 grams pumpkin pureé
  2. Take 2 small leeks sliced finely about 250g in weight
  3. Take 1 dash olive oil
  4. Get 500 mls vegetable stock
  5. Take to taste freshly ground pepper

Season with a small pinch of salt and add the garlic, continue to cook until the garlic is fragrant. Heat the oil in a large saucepan over medium heat. Add the pumpkin cubes and canned puree, then the broth. Place pumpkin and unpeeled garlic on a large baking tray.

Steps to make Pumpkin and leeks soup:
  1. Slice leeks finely.
  2. Sauteé in a bit of olive oil, add some black pepper and cook out for one minute just before adding rest of ingredients
  3. Add the pumpkin pureé and sauteé slightly. Add the stock and boil for about 15-20minutes
  4. Leave to cool and blend

Add the pumpkin cubes and canned puree, then the broth. Place pumpkin and unpeeled garlic on a large baking tray. Melt the butter in a medium soup pot over medium heat. Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Heat oil in a heavy-bottom pot.

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