Pumpkin Soup
From donata52 16 years agoIngredients
- 50g butter, chopped shopping list
- 2 large leeks, halved, thinly sliced shopping list
- 3 sticks celery, chopped shopping list
- 6 cloves garlic, peeled shopping list
- 8 cups chicken stock shopping list
- 2kg Jap pumpkin, peeled, deseeded, chopped shopping list
- salt and pepper, to taste shopping list
- ¼ cup light cream shopping list
How to make it
- 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.
- Add stock and pumpkin. Bring to boil. Reduce heat. Simmer, uncovered, for about 30 minutes, or until pumpkin is tender. Cool for 5 minutes.
- 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.
- Serve soup with toast fingers. Garnish with light sour cream and chopped fresh chives.
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments