Warm up with this creamy pumpkin and leek soup, made with fresh herbs. Source your pumpkin and leeks from Queen Victoria Market – home delivery or click & collect.
Serves 6. Cooking for 4? Just halve the ingredients.
Ingredients:
- 6 tablespoons butter
- 4 leeks, cleaned and thinly sliced
- 1 cup chopped onion
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 12 cloves garlic, roughly chopped
- 1.8kg fresh pumpkin
- 4 tablespoons maple syrup, plus more to taste
- 4 teaspoons fresh thyme leaves
- ¼ teaspoon ground nutmeg
- 10 – 12 cups chicken or vegetable stock
- 1 cup cream (dairy or coconut)
- Salt and freshly ground black pepper, to taste
- Pepitas, to serve
Method:
- Peel, deseed and cube the pumpkin, then either roast at 200°C for 35-40 minutes or boil until tender. Blend until smooth.
- Melt the butter in a large pot (6–8 quarts) over medium-high heat. Add the garlic, leeks, onion, celery and carrot, and cook for 7–8 minutes, until just softened. Season with a pinch of salt and pepper, and cook for a further 1–2 minutes until fragrant.
- Add the pumpkin puree, maple syrup, thyme, nutmeg and 10 cups of the stock. Bring to the boil, then reduce the heat and simmer for 20–25 minutes to let the flavours develop.
- Stir in 1 cup of the cream and blend until smooth, using a stick blender or working in batches in a stand blender. Taste and adjust seasoning, loosening with more stock or adding extra cream if you like.
- Serve soup topped with pepitas and a drizzle of cream.
Adapted from Little Spice Jar recipe
