- October 20, 2016 at 12:31 am #373803
Pumpkin and Leek Soup
2 lb pumpkin or deep orange squash, peeled and cut into 1” chunks
1 onion, cut into 1” chunks
2 carrots, scrubbed and chopped
2 leeks, washed well and cut into chunks
2 tbs olive oil
6 cups water, vegetable Broth, or chicken Broth
1 branch of fresh thyme
2 tsp ground cumin, curry or other spice as desired
sea salt and freshly ground pepper
Preheat oven to 375’
*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot.
Unlike raw, cooked squash is very easy to peel.
Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 min, or until they are beginning to soften and take a bit of golden color.
Remove the tray from the oven.
Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 min, until the vegetables are very soft.
Puree the soup with an immersion or standard blender, season to taste and serve. Serves 4-6
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