Classic Pumpkin Soup

[Guest guest]

Classic Pumpkin Soup

 

 

1 tablespoon (4 tsp) olive oil

1 leek, chopped, washed, dried

1 garlic clove, crushed

1.25 kg (2 3/4 lb) butternut pumpkin (squash), peeled, seeds

removed, cut into 2 cm (1 1/4 " ) pieces

2 cups vegetable stock

2 cups water

 

 

1. Heat oil in a large saucepan over medium heat. Add leek and garlic.

Cook, stirring, for 5 minutes.

 

2. Add pumpkin (squash), stock and water. Cover. Cook for 20 to 25

minutes or until pumpkin is tender.

 

3. Blend soup in batches. Return to saucepan. Heat over medium heat

until hot. Season with salt and pepper.

 

4 Ladle into bowls. Serve immediately.

 

 

Serves 4.