I love the simple, humble, nourishing and tasty nature of soup and I have kicked off soup season with a thick and tasty example, pumpkin and leek.
1 kg of Pumpkin
2 Brown Onions
1 Sweet Potato
1 litre of Chicken stock
4 Cloves of Garlic
1/2 tsp Ground Coriander
1 tsp Ground Cumin
Salt and Pepper
Peel and dice your pumpkin and sweet potato and place in a roasting tray along with the peeled garlic cloves. Drizzle with oil and give it a good stir before placing in a 200 degree oven and roasting till they are cooked and starting to brown around the edges.
In the mean time halve and finely slice your leeks and dice your onion and cook over a low heat with a bit of oil and a pinch of salt. Cook until they are soft and translucent and turning a bit mushy then add the coriander and cumin and cook for 1 minute before adding your stock and roasted veggies.
Cook for 5 minutes, season to taste then blend with a stick blender then cook for a further 5 minutes.
Add some water if you need to thin it or leave it thick.
Serve with a drizzle of cream and serve with hot buttered toast.
Have you started soup season yet? What are you cooking?