Make the most of the pumpkin season and enjoy this quick and easy, filling soup.
Method
- Place the leek, pumpkin and stock in a large heavy-based pan. Bring to the boil and simmer for 30 minutes.
- Place in a blender and process until smooth
- Return to the pan and stir in the evaporated milk
- Heat gently and serve.
Serves: 6 as a lunch or 8 as a starter
Time: 40 minutes
Suitable for freezing
Freeze any spare food in portion sizes - then just defrost what you need.
Allergy advice
Contains milk
Stock cubes may contain gluten
Ingredients
- 1 large leek, washed, peeled and sliced
- 900g fresh pumpkin, peeled, deseeded and diced
- 900ml chicken stock
- 410g evaporated milk
