pumpkin and leek soup

By elena antoniou
February 2, 2014
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Serves: 8

  • 1 kilo grams pumpkin
  • 2 leeks
  • 4 tablespoons olive oil
  • 1 teaspoon crashed cumin
  • 1 teaspoon pul biber or any dried red pepper
  • 1 tablespoon fresh grated ginger
  • pinches of sea salt
  • 1 tablespoon pink peppercorn
  • 1 tablespoon thyme
  • 1 liter water
  1. Cut the pumpkin in cubes and slice the leeks.
  2. Mix 2 table spoons of oil with the pumpkin and on spread out on a tray. Cook in the oven for 20 minutes. Take out of the oven and sprinkle the cumin and the pepper over the pumpkin, and cook for a further 10 min.
  3. In a pan sweat the leeks with the rest of olive oil. Add the ginger and cook for a few minutes
  4. Put all the vegetables in a blender and liquidise. About 4 minutes.
  5. Pour the soup back in the pan and add the water. Cook for a further 7 minutes. Add salt.
  6. When served add a crushed, pink peppercorns and thyme

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