Tasty Pumpkin Soup

Always on the lookout for something new and knowing you have all the ingredients in the pantry? Try this one on for size.

  • 2 tbsp olive oil
  • 1 leek, cleaned, white and light green pieces only
  • 1 rib of celery, peel off the threads
  • 1 gold flesh potato, diced
  • 1 tsp. curry powder
  • 5 cups chicken stock
  • 2-2 1/2  cups whipping cream
  • 1 can pure pumpkin (not pie mix) (796L can size)
  • 1 tbsp. lemon juice
  • salt and pepper to taste
  • Brioche croutons (or buttered sourdough croutons)

Heat oil in a large pot on medium heat, adding the leek and celery and saute for about 3-4 minutes until soft and fragrant, not brown.

Add the diced potatoes and curry powder and saute for another minute. Now add the stock, pumpkin, and lemon juice. Bring to a boil and reduce the heat to a simmer and cover pot. Cook for about 15 minutes. Add the cream and cook until heated through. Season lightly with salt and pepper. Put into a pretty soup bowl, add a few freshly toasted croutons .

The curry adds  a little flavour but no heat and it is a wonderful refreshing soup. Add a bottle of well chilled Piesporter (glass, if only you).



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