Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, home made pumpkin and leak soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Home made pumpkin and leak soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Home made pumpkin and leak soup is something that I’ve loved my entire life. They are fine and they look fantastic.
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. Add chicken stock and bring to a simmer. How to make pumpkin leek soup: Melt the butter in a soup pot or dutch oven over medium-high heat.
To begin with this recipe, we must first prepare a few components. You can cook home made pumpkin and leak soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Home made pumpkin and leak soup:
- Get 3 kg pumpkin
- Take 2 leaks
- Take 50 g butter
- Prepare salt and pepper
- Make ready 1 litre chicken stock
- Take 2 heaped teaspoons crushed garlic
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 the oil in a large saucepan over medium heat. Add the pumpkin cubes and canned puree, then the broth.
Instructions to make Home made pumpkin and leak soup:
- Prepare pumpkin and leaks.
- Melt butter in large soup saucepan. Add garlic and leaks. - Cook leaks until soft.
- Add pumpkin and chicken stock - Bring to boil - Reduce heat and let it gradually cook. - Pumpkin will soften as it cooks
- Once cooked, put through a blender in batches, add salt and pepper according to taste
Heat the oil in a large saucepan over medium heat. Add the pumpkin cubes and canned puree, then the broth. This is the perfect pureed soup for the cold winter months. It's not only delicious, but it's also quick and easy to make. Serve with a dollop of soured cream and crusty bread, if desired.
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