It's been a banner year for squash and pumpkins in our garden. I do love a good pumpkin soup, one redolent with savoury tastes. This soup freezes well and is lovely to enjoy with a slice of fresh bread.
Pumpkin Soup with Herbs
6-8 cups of peeled, cubed pumpkin
3 leeks, cleaned and sliced
1 onion, coarsely chopped
4 cloves garlic, chopped
1 Tablespoon olive oil
6-8 cups stock, either chicken or vegetable
sprigs of rosemary, thyme, and sage tied together in a small bundle
salt and pepper to taste
1. Heat the olive oil in a large soup pot. Add the leeks, onion, and garlic and slowly saute until softened.
2. Add the pumpkin. Note: I added a small Red Kuri Squash into the mix, as well.
3. Add the stock and place the herb bundle on top. Simmer until the pumpkin is completely softened and falling apart, about 30 minutes. Discard the herb bundle.
4. Puree with an immersion blender until smooth. Taste for seasoning and adjust.
5. Serve and eat. A bit of cream on top adds smoothness. I saved the pumpkin seeds and roasted them to add for a bit of crunch, along with some toasted kale leaves.
