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Pumpkin and Leek Soup
Created by all foods natural team,
Description
Tell the story of Cinderella and her pumpkin while you share this soup with your kids.
Ingredients
At a glance
Makes
4 to 5
- 2 leeks, washed, green top and roots cut off, sliced
- 2 cups diced pumpkin
- ¼ cup water
- 1½ cups light cream
- 4 cups chicken broth
- Salt and pepper to taste
- 4 tsp chopped fresh parsley leaves for garnish
Methods/steps
- Place leek and pumpkin in a pan. Cover and heat up, stirring occasionally. Cook for 5 minutes –the vegetables will “sweat.”
- Add cream and broth to the pan; season with salt and pepper. Cook for a further 30 minutes, until the pumpkin is tender.
- Puree and sieve to get a smooth cream. Add a little more chicken broth if needed.
- Distribute among 4 soup bowls, garnish with chopped parsley and serve.
Additional Tips
Young children can help to wash and prepare the vegetables.
Older ones could puree the soup -old enough to be careful when handling hot food.
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