As temperatures drop and the leaves start to fall, this healthy and heartwarming soup recipe will make you smile again!
- Olive Oil - 2 tbsp.
- Pumpkin - 1, small, peeled, deseeded and chopped
- Leeks - 2, cut into pieces, washed and drained
- Carrots - 2, peeled and chopped
- Vegetable Stock - 6 cups/ 1.5L
- Salt & Pepper - to taste
- Fresh Parsley or Dill - 1 handful, chopped
Heat the olive oil in a large stockpot over medium heat, add the leeks and cook until soft.
Add the pumpkin and carrots and reduce the heat and cook covered for 10 minutes.
Pour in the vegetable stock and bring to simmer. Cook for a further 35 minutes,
stirring occasionally. Turn off the heat and let the soup cool down for a few minutes.
Purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the soup to a clean pan and season to taste.
When ready to serve, bring back to a simmer. Ladle the soup in to bowls and garnish generously with parsley or dill, serve with a warm piece of crusty farm bread.
To freeze, let cool completely then transfer to a lidded, freezer-proof container.
Freezes well for upto 8 weeks.