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Pumpkin and Leek soup



4 portion(s)


  • 500 grams Kent/Jap pumpkin, roasted with drizzle olive oil
  • 2 cloves garlic, roasted with pumpkin
  • 20 grams ghee or butter
  • 1 Large carrot, roughly chopped
  • 500 grams hot tap water
  • 1/2 leek, white part only, roughly chopped, washed of any grit
  • 2 teaspoons Vegetable stock paste, or to taste, I use full salt in mine
  • 1 teaspoon curry powder, I use madras curry from Indian Cookbook

Recipe's preparation

    roast the garlic with the pumpkin and a little olive oil on 180 degrees for 20-25 minutes, set aside
  1. Closed lidDescribe the preparation steps of your recipe

    1. Add the leek to the bowl and chop, 3 secs speed 7

    2. Add the ghee or butter, cook 3 minutes, 100 deg, speed 2

    3. Add the chopped carrots, 15 seconds, speed 7, then cook, 3 minutes, 100 degrees, speed 2

    4. Add the peeled pre baked pumpkin, weighing 500 grams into the bowl, also add the garlic cloves (optional) process speed 5, 6 seconds

    5. Add 500 grams hot tap water, vegetable stock paste and curry powder.

    6. Cook, 12-15 minutes, 100 degrees, speed 4

    7. Allow some of the heat to escape by taking off the lid for a few minutes, then lock in the lid and process on speed 6 for 5 seconds to make sure the garlic and any pumpkin are blended.

    Top with freshly ground pepper, serve as is. 


Accessories you need



leave the measuring cup in at all times.

This is a thick pumpkin soup.

You can serve it with sour cream if needed.

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  • I have made this 4 times now,

    Submitted by Janarelle on 27. May 2015 - 18:31.

    I have made this 4 times now, grandson loves it. Freezes well tmrc_emoticons.)

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