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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A family favourite. Great starter in winter. Ingredients:
50g butter, chopped |
2 large leeks, halved, thinly sliced |
3 sticks celery, chopped |
6 cloves garlic, peeled |
8 cups chicken stock |
2kg jap pumpkin, peeled, deseeded, chopped |
salt and pepper, to taste |
1/4 cup light cream |
Directions:
1. Melt butter in a large pan. Add leeks, celery and garlic. Cook, stirring over a medium heat, for about 5 minutes, or until leeks are soft.
2. Add stock and pumpkin. Bring to boil. Reduce heat. Simmer, uncovered, for about 30 minutes, or until pumpkin is tender. Cool for 5 minutes.
3. Blend soup, in batches (or with Bamix) until smooth. Return soup to pan. Season with salt and pepper. Stir over a medium heat until soup is hot.
4. Serve soup with toast fingers. Garnish with light sour cream and chopped fresh chives.
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