What better way to treat yourself this winter than having a nice, warm cup of creamy, buttery pumpkin soup. Although we’re not all MasterChef’s here, I have a simple recipe for you to try at home (blender-free).
What you’ll need:
– butternut pumpkin
– 2 tablespoons of butter
– 2 cloves of garlic (chopped)
– 1 leek stalk (chopped)
– olive oil
– 1/3 cup of cream
1. Using a pot filled with water, bring to boil on stove top. Slice butternut pumpkin into chunks and place gently into boiling water. Allow pumpkin to soften.
2. Heat a saucepan or frying pan using olive oil on medium heat and place chopped garlic in and stir til brown. Add chopped leeks into pan and stir until leeks soften and meld with garlic. Remove once this happens.
3. Drain water from pot and transfer soft pumpkin chunks to a large mixing bowl. Using a fork, mash the pumpkin pieces finely until texture is silky (should look like puree).
4. Return pumpkin into a hot pot and gently stir in 1/3 of cream or less depending on your preference. Add leak mixture and a few crunches of salt and pepper and stir until pumpkin is silky and tastes buttery.
5. Serve your soup with a slice of toast or garlic bread.