Leek and Pumpkin Soup (Soupe au Potiron)

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.