Friday, August 27, 2010

Leek and Pumpkin Soup

Leek and Pumpkin soup topped with roasted sweet corn

1 Kilo Chopped and Peeled Pumpkin
2 Leeks Washed and Trimmed
1 Clove Garlic Crushed
2 T Olive Oil
3 C Chicken Broth
1 t Ginger
1 t Cumin
Sea Salt
Ground Pepper

Slice and wash Leeks, Chop pumpkin into cubes and place in slow cooker. Crush one clove of garlic and put in the pan with your olive oil and chopped leeks. Cook gently on medium/medium high heat until softened but not discolored. Heat chicken broth to almost a boil.

Season the leeks and garlic to taste with ginger and cumin. Cook one more minute with spices on. Put spices on top of pumpkin cubes and pour broth over the top. Add Sea salt and Pepper to taste. Cover and cook LOW 6-8 Hours.

Place in food processor or blender, puree and put back in slow cooker for one more hour. I like my soup spicy so I added a bit of hot pepper.

If you want to add roasted sweet corn, spread on a pan and grill just before serving.

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