This recipes makes one big pot - perfect with crunchy toast on a cold winter's night.
Heat oil and butter in a big 6 litre pot and add leeks, onion, garlic, ginger and spices. Sauté until translucent.
Add pumpkin and stock. Stir and cook on medium heat with the lid on for about 40 minutes or until the pumpkin is very tender.
Blend soup with bar mixer or in food processor to your desired texture. I often leave a few chunky bits in it to add texture.
To serve, it is delicious with a dob of yoghurt or sour cream.
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