Winter is really taking its time getting here and boy am I not complaining!! We have had a few days of wonderful sunshine but it is getting quite chilly at night, perfect for a light soup for dinner.
My kids love butternut soup, but as our stocks have dried up we had to substitute pumpkin! It worked really well and the roasting of the pumpkin first definitely adds extra flavour to the soup!
This will serve 4 adults as a starter.
1.2 kg pumpkin, peeled and cubed
Two handfuls of cherry tomatoes
A few sprigs of thyme
Sea salt and black pepper
2 leeks, sliced
1 litre of chicken or vegetable stock
4 Tbs olive oil
1 tsp thyme leaves
Place the pumpkin, cherry tomatoes and thyme sprigs on a baking tray. Drizzle with half the olive oil and sprinkle salt and pepper over before mixing up to coat all the vegetables. Roast in a pre-heated oven at 200°C for about 30 minutes. Give the tray a shake every now and then. When done, discard the thyme sprigs.
Heat the remaining oil in a saucepan. Fry the leeks with the thyme leaves until soft. Add the pumpkin, tomatoes and stock and simmer over a low heat for about 15 minutes. Blend the soup with a hand blender. If you don’t like chunky bits or tomato seeds in your soup, pass it through a sieve before serving. Season to taste with salt and black pepper.
Serve with fresh bread.