Thursday, 31 October 2013
Recipe: Spicy Pumpkin, Carrot and Leek Soup
Ingredients - serves 2 to 4
1 1/4 ltrs chicken stock
pumpkin, peeled, seeds removed and cut into chunks
3 carrots, peeled and sliced
2 leeks, outer skins removed and sliced
1/2 tsp cumin
2 tsps sweet chilli sauce
In a large saucepan combine the chicken stock with the vegetables. Bring to the boil and simmer until the vegetables are soft.
Allow to cool slightly and then blend until smooth and creamy.
Season with salt and pepper, add the cumin and sweet chilli sauce. This quantity allows for a mild spice if you want it spicier increase the amount of cumin and sweet chilli sauce.
Goes well with Parmesan toast. Toast one side of bread until brown. Turn over, sprinkle with a generous amount of Parmesan and toast until crispy.