Ingredients
- 2kg pumpkin, peeled and seeded.
- 60ml olive oil.
- 5g sea salt.
- 100g unsalted butter.
- 18g sea salt, extra.
- 150g diced leeks, washed well.
- 350g peeled brown onions, sliced.
- 10g peeled fresh garlic cloves chopped.
- 2 fresh bay leaves (or 3 – 4 dry ones).
- 2 litres fresh chicken stock (Recipe Here).
- 260g peeled, chopped floury potatoes.
- freshly ground white pepper, to taste.
- 150g creme fraiche (Recipe Here).
Method
- Cut pumpkin into 4cm pieces. Place in baking dish with half the olive oil and sea salt. Roast at 150°C for about 1 hour or until lightly browned.
- Heat butter and remaining oil in large heavy-based pan. Add extra salt, leeks, onions, garlic and bay leaves; sweat over low heat for about 20 minutes, stirring often.
- Add stock, potato, roasted pumpkin and a little pepper, simmer, covered, over medium heat for about 15 minutes, or until potato is very tender.
- Remove bay leaves.
- Puree soup until smooth. Check seasoning.
- Stir in creme fraiche.
- Add more chicken stock if necessary to give the desired consistency.