It’s Pumpkin and Leek this weekend. The big news is that it will be based on my first ever home-made vegetable stock that I boiled up yesterday while writing. We’ll see how it goes. Some of it might even make it into the freezer with 2 of the kids away on camps this weekend.
On the film front, we’re going to see Chef tonight!
- 2 leeks
- 2 large onions or 4 small onions
- 1/2 teaspoon salt
- 1 1/2 tablespoons olive oil ( 6 teaspoons)
- 3 minced garlic cloves
- 1600 g butternut pumpkin ( mine was 1.6kg/3.5pound, a medium-large sized pumpkin)
- 1 liter chicken stock (4 cups) or 1 liter vegetable stock ( 4 cups)
- 2 cups water
- cracked black pepper ( to season)
- 1 pinch ground chili powder (optional)
- chopped fresh rosemary or parsley or coriander
- Halve leeks lengthways and wash them under cold water to remove any dirt or sand. Thinly slice them. Will use the white and light green portion for addition to the soup. (use the leftover part , along with your vege peelings for the day and some fresh herbs to make your own vege stock for future use. Boil it up, strain it- there you have it!).
- Peel and slice onions.
- Using a large soup/ stock pot add the olive oil the leeks, onions and salt.Cook, stirring often, for 5 minutes. Add the minced garlic and cook another 1 minute.
- Add all remaining ingredients (except the herbs for garnish) and boil for approx 25 minutes, or until the pumpkin is tender.
- Use a stick blender or food processor to puree the soup.