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Pumpkin and Leek Soup

Created by All Foods Natural, Monday, 21 January 2008

Description

Tell the story of Cinderella and her pumpkin while you share this soup with your kids.

Ingredients

At a glance

Cuisine

Ingredients

Difficulty

Course/Dish

Seasonal Eating

Meal Time

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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