Recipes
Pumpkin and Leek Soup
On a cold winter day this recipe is just too good to not to try. It’s simple to prepare, nutritious and it will leave the family speechless and serving seconds in no time. It really is a tasty treat!
| Preparation time | 45 min |
|---|
Ingredients
 | 4 |
|---|---|
| 1 tbsp | extra virgin olive oil |
| 2 | leeks, diced |
| 1 | celery stalk, diced |
| 3 cloves | garlic, crushed |
| ½ | butternut pumpkin, peeled, chopped into rough dice |
| 2 tspn | Vegeta Gourment stock powder |
| sea salt | |
| pepper | |
| 100 ml | white wine |
| 600 ml | water |
| 100 ml | cream |
| 50 g | sour cream for serving |
Preparation
- Heat up the oil in a heavy based saucepan and add leek, celery and garlic. Sweat (cooking without colour) on a low heat until translucent.
- Add the pumpkin and continue to cook on a low heat.
- Season well with Vegeta Gourmet stock, sea salt & pepper.
- Add white wine and turn up the heat until half of the liquid has evaporated.
- Add water and cream and simmer for 20-25 min or until the pumpkin is tender.
- Blend and pass through a fine sieve.
Serving
Serve hot and in soup bowls garnished with a dollop of sour cream.
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