Name: Pumpkin and leek soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1.2 kilogram pumpkin, peeled, seeds removed, cut into 2cm pieces; 4 clove garlic; 1 tablespoon vegetable or olive oil; 20 gram butter; 1 large leek, pale section only, thinly sliced; 1 litre (4 cups) chicken stock; 250 gram short-cut bacon rashers, rind removed, finely chopped; sour cream, to serve; thick buttered toast, to serve

Pumpkin and leek soup

This creamy pumpkin and leek soup is perfect for a cool evening and is beautiful served with a dollop of sour cream, crispy bacon and crusty bread.

Serves 4

Prep

20M

Cook

30M

Total

50M

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Ingredients

1.2 kilogram pumpkin, peeled, seeds removed, cut into 2cm pieces

4 clove garlic

1 tablespoon vegetable or olive oil

20 gram butter

1 large leek, pale section only, thinly sliced

1 litre (4 cups) chicken stock

250 gram short-cut bacon rashers, rind removed, finely chopped

sour cream, to serve

thick buttered toast, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Place pumpkin and unpeeled garlic on a large baking tray. Drizzle with oil. Bake 20 minutes, until golden and tender.

2.Melt butter in a large saucepan over moderately high heat. Cook and stir leek 4-5 minutes, or until soft. Remove garlic skin. Add garlic to pan with pumpkin and stock. Bring to the boil. Cool slightly. Process soup until smooth.

3.Cook bacon in medium frying pan over moderately high heat 4-5 minutes, or until crisp. Drain on paper towel. Serve soup topped with sour cream and bacon. Serve with buttered toast.

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