Serves 4
Ingredients
1 small pumpkin
1 onion
1tbs olive oil
2 garlic cloves - crushed
2 large leeks
1/4 tsp ginger
1/4 tsp cinnamon
2 pints chicken or vegetable stock
Celery salt and ground black pepper to taste
Method
Cut the pumpkin into quarters and remove the seeds
Brush each quarter with a little olive oil, wrap in two layers of cooking foil, place on baking trays and bake for 45 mins to an hour or until the pumpkin is soft when pierced with a skewer
While the pumpkin is cooking, chop the onion and slice the leeks
When the pumpkin is cooked leave to cool enough to handle and then remove the flesh from the skin and cut into chunks (about 1")
Heat the olive oil in a medium sized pan and sauté the onion until going translucent, then add garlic and the leeks and continue to cook until they are soft
Add the spices and stir in
Add the pumpkin chunks and heat through, stirring all the time
Pour in the stock and bring to the boil, stirring
Leave to simmer for a couple of minutes.
Remove from the heat and puree the mix with a hand blender
Season to your taste with celery salt and ground black pepper
Serve with bread or a crusty roll
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