Pumpkin (squash) soup
Ingredients
- 1.4kg peeled butternut or kent pumpkin (squash), diced
- 80g unsalted butter
- 1 leek, cut lengthways and roughly chopped
- 500ml vegetable stock
- 1 sprig rosemary
- 3 sage leaves, finely chopped
How to Make It
Step
1
Melt the butter in a large, heavy based stockpot over medium heat. Add the leek and cook until softened (approximately 2-3 minutes). Add the pumpkin, rosemary and thyme. Cook, stirring, for 2 minutes. Pour in the stock and bring to the boil.
Step
2
Reduce the heat to low, then simmer, stirring regularly to ensure there is enough moisture. Cook until pumpkin is just tender (approximately 20-30 minutes depending on the size of the pumpkin pieces). Add extra stock, if required.
Step
3
Allow to cool slightly, then blend in batches. Return soup to stockpot and reheat gently.
Step
4
Serve with pane di casa or ciabatta bread – buon appetito.
