It’s starting to get a little chilly in Brisbane now… ok… so our winter is like summer for many of you, but it’s still cold enough to enjoy a rich warming soup in the evening. The other thing at this time of year is… EXAMS…so food needs to be healthy, quick and full of vitamins.
Pumpkin soup (that’s squash to the North Americans) is one of my favourite soups, it is super tasty, unbelievably easy and I get to eat it all by myself! For some reason K doesn’t like pumpkin soup (but he likes pumpkin in everything else, go figure?).
Leek and sage are pumpkin’s natural companion flavours, with a little oil, salt, pepper and water, and that’s it! 6 ingredient soup (plus water, no need to be a pedant).
Serves 6, 10 minutes preparation plus 35 minutes cooking
1 large leek, sliced (keep the tough green top for your stocks!)
1 tbs of oil
1 kg of pumpkin, diced in large chunks
15 sage leaves
Salt and pepper
In a large saucepan, fry the leek in the oil with a good pinch of salt for about 5 minutes until soft.
Once your leek is soft, add the pumpkin, sage and cracked pepper, then cover add water to the pot until the pumpkin is just covered.
Simmer for 20 to 30 minutes until the pumpkin is soft.
When the pumpkin is soft either use a stick blender or carefully use a blender to process until the mixture is super smooth.
Serve with a dollop of yoghurt.