Olive Oil





Pure cream



With autumn now upon us, pumpkin is going to be out in force. The best way to deal with these is to roast, boil and blend into a fine soup. To begin, diced up some pumpkin and cloves of garlic, place in a bowl and mix them with some oil, salt and pepper, make sure they get a nice coat. Meanwhile preheat the oven too about 200 C and line a couple of baking trays with baking paper. For there,  arrange the pumpkin mixture on the baking trays in a single layer and bake them until the pumpkin is golden and tender. You’ll want to squeeze the cloves from their skin and just put them to the side for a bit.

Now, melt your butter in a large saucepan. Slice up your leek and chop up your spuds, put your leek in the saucepan first, once it’s softened, add the potatoes and stir them for a few minutes.

Add the stock with some water and pepper, then cover and leave to boil. After that, reduce the heat a bit and simmer until the potatoes are tender. Stir in the pumpkin and garlic and cook until heated through then set aside to cool.

Finally, blend the mixture until it’s nice and smooth then return to the pan under a low heat. Cook until heated through and serve with cream and sprinkle with chopped chives. This is best eaten with a few slices of toasted bread.


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