Brrr, it’s cold, damp and miserable today – we need a wholesome and warming lunch. Since it’s nearly Halloween there are pumpkins everywhere, here’s a great classic soup to use up the insides of those spooky Jack-O’-Lanterns. This traditional pumpkin and leek soup originates from Picardy in the NE of France and is silky smooth with a rich flavour and bags of Autumnal warmth and goodness.
Leek and Pumpkin Soup (dairy-free, egg-free, soya-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
serves at least 4
- 1 tbsp sunflower oil
- 1 onion, sliced
- 3 leeks (white part only), sliced
- 1 small pumpkin, seeded, peeled and the flesh diced
- 3/4 pint of oat milk (or use soya)
- 3/4 pint water
- 1 tsp salt
- black pepper, to taste
– Saute the onion and leeks in the sunflower oil for about 5 minutes, until starting to turn golden
– Add the pumpkin and saute for a further couple of minutes.
– Add the oat milk and water and simmer for 15-20 minutes, until the pumpkin is cooked through. Add the salt.
– Blitz until completely smooth in a blender (or pass through a sieve).
– Taste, adjust the salt and add pepper as desired.
– Serve garnished with finely chopped parsley and freshly ground black pepper.