Recipe

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.

Nov 29, 2014 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Pumpkin and leek soup
  • 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

Pumpkin and leek soup
  • 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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