healthy eating my way (allergy friendly)

Pumpkin and leek soup

I hope everyone had a great Thanksgiving with their families and loved ones. Here the winter storms has started to hit the coast. Yesterday  there were thundering, frozen rain, and strong winds, and today is not looking any better. A perfect day to have some soup. In Bergen I managed to find some pumpkin, as I’ve said earlier this is not the typical  vegetable here.

Makes about 4 Servings

2 tbs oil

1 clove of garlic ( chopped)

2 tbs chopped leeks

4 cherry tomatoes( cut )

4 dl pumpkin ( I boiled my pumpkin until it was soft first)

7 dl water ( here I used the water from the pumpkin that I had boiled)

to taste: salt, rosemary, lemon pepper, piffi ( bbq spice), buljong ( stock in powder form).

2 tbs sour creme (optional)

1. Heat up the oil, and add in leeks, and garlic. Until golden.

2. Add in tomatoes, and let fry for 1-2 minutes.

3. Add the water, pumpkin and spices.

4. Let simmer for about 10 minutes.

5. Use a hand held mixer, or a blender, and pure the soup. Now you can either add in the sour creme, and let the soup simmer, or you can serve the soup with  a tbs of sour creme in each bowl.



2 comments on “Pumpkin and leek soup

  1. frugalfeeding
    November 26, 2011

    This is a great combination and looks absolutely fantastic- great recipe and great soup.

  2. Kristina
    November 28, 2011

    This looks tasty 😀 I have one leek in the fridge and wasn’t sure what to do with it. This is the dish I was looking for! Thank you! ;D

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This entry was posted on November 26, 2011 by in Dinner, Recipes and tagged , , , , , , .
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