13
PUMPKIN SOUP – Serves 6
Ingredients
Quantity
Butter 30g
Olive oil
1 tbsp
Leek, large
1 (500g), sliced thinly
Pumpkin
1.8kg, chopped coarsely
Potato, large
1 (300g), chopped coarsely
Chicken stock
750ml
Water 750ml
Pouring cream
125ml
Dried oregano
½ tsp
Fresh chives
1 tbsp, finely chopped
LOW
: 6 hours.
WHAT YOU DO
Heat butter and oil in large frying pan; cook leek, stirring, until soft.
Combine leek mixture, pumpkin, potato, stock and the water in the slow cooker. Cook,
covered, on low for 6 hours.
Cool soup for 10 minutes. Blend or process soup, in batches, until smooth. Return soup to
the cooker. Cook, covered, on high, for about 20 minutes or until hot. Stir in 80ml of the
cream. Season to taste.
Serve soup topped with remaining cream and chives.