Pumpkin (squash) soup

Serves Icon
Time 45 Minutes
  • 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.

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