Pumpkin Leek Soup
Tasty Pumpkin Leek Soup - thick and creamy, with potatoes, cumin, turmeric and nutmeg. Classic comfort food served with a dollop of sour cream. Everyone loves this cold weather autumn favorite.
Servings 10 people
Equipment
- 1 Immersion Blender
Ingredients
- 1 pumpkin or butternut squash about 1.5kg (3lbs) peeled and diced
- 1 large leek sliced
- 3 large potatoes peeled and diced
- 2 teaspoons cumin ground
- 2 teaspoons turmeric ground
- ½ teaspoon nutmeg ground
- 6 cups chicken broth or vegetable stock
- 3 ½ cups milk
- 4 tablespoons butter
- salt and pepper to taste
Instructions
- In a stockpot, sauté sliced leek in butter. Stir in cumin.
- Add the diced pumpkin, diced potato and soup stock.
- Bring to a boil, reduce heat and simmer for about 20 minutes until vegetables are cooked.
- Remove soup from the heat and add nutmeg and turmeric.
- Using a stick blender, carefully blend the cooled soup mix until desired consistency achieved.
- Taste. Add salt and pepper to taste. Serve with a dollop of sour cream and a crusty loaf of bread.