- For the soup:
- 400 g peeled pumpkin
- 50 g butter
- 1 leek
- 50 g cream
- 1 Liter of water
- 1 vegetable stock
- 1 large potato peeled
- 50 g grated Parmesan
- salt and pepper
- To make the croutons:
- some rustic bread
- olive oil
Baby its cold outside… winter has really shown his face early this year. It is time to light the fire and enjoy warm cosy evenings in (like my cat does) with a good blanket, fluffy slippers and some proper good food. Winter doesn’t seem that bad like this, does it?
Wouldn’t you fancy a good bowl of warm hearty soup at this time of the year? To the classic leek and potato I have sneaked in my beloved pumpkin and a touch of cream to make this soup a little velvety and richer than usual.
Enjoy this with plenty of “crostini” (croutons) and sprinkle with Parmesan cheese.
Cut the pumpkin and the potato into cubes. Wash and chop the leek and cook the vegetables in a sauce spoon with the water and the stock for 30 minutes.
When they are cooked whiz and reduce them into a puree.
Add the butter, cream, salt and pepper and put it on a source of heat and bring to the boil.
To make the croutons cut the bread into small cubes. Pour some olive oil in a pan and put it on a source of heat. When it is hot add the bread cubes and cook until they get golden in colour and crispy.
Serve with Parmesan cheese and plenty of croutons.