° 3 large potatoes
° 3 decent sized cuts of your favourite pumkin
° 1 onion
° 1 teaspon or more of garlic to taste
° 1 to 2 leaves of leek.
° 1 litre of chicken stock
° olive oil
° cream (optional but recommended)
Lightly oil a frying pan. Dice the onion and the white part of the leek and place in the frying pan along with a teaspon or more of garlic to taste. Lightly fry until leek is cooked. Put aside for later.
Prepare chicken stock. Dice green part of leek and add to the stock. Let sit until ready to use.
Cut potatoes after peeling them, into quarters and cut the pumkin into chunks. If the pumkin is to tough to peel then wait until they are half steamed and then peel them after they are cool. Prepare them for steaming. Only half cook them.
After half steaming peel pumkin. Use a stock pot or large pot and add chicken stock, fried onion and leak, potatoes and pumkin. Bring to a boil and then turn it down to about half heat and cook for 15 minutes. After that, bring heat down till there are no bubbles and simmer for another 15 mins. Take pot off stove after its done and allow to sit for 10 to 20 mins. This is important. It will further cook itself and allow more flavour to soak into the veggies. Also we want it to no longer be scalding before making it into pure.
The last thing to do is to blend it into pure. Using either a hand blender or nagic bullet. After blending it is optional but you can add some thin cream and stir it in to make it extra yummy. This mix makes approximately 2 litres of soup. It is nice hot or cold and is quite filling.
I hope you’ll enjoy it!