This classic soup recipe has got to be the easiest one of all – and takes no time to cook! If you want to be a bit grown-up you can also garnish with some lightly toasted pine nuts and a dollop of Greek yoghurt but my kids like it just as it is…
Fresh from the garden: pumpkin, leek, thyme, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle to 1.5 litres and set it to boil.
- Wash the pumpkin then place on a chopping board and scoop out all the seeds and membranes, saving for the chooks. Carefully slice off the skin – you may need to chop it up into a few smaller pieces first – then slice the pumpkin flesh into thin slices and reserve.
- Wash the leek under running water, trimming off the root and outer rough leaves, and slicing half way down the middle lengthways and peeling out to release any dirt trapped inside. Then slice into thin rings.
- Wash the thyme and dry it, then strip off the leaves and reserve. Wash the coriander and spin dry and reserve.
- Heat the butter and a glug of olive oil in the stockpot until bubbling, then add the chopped leek, the thyme and a good pinch of salt. Cook, stirring occasionally for a few minutes until the leek softens.
- Add in the sliced pumpkin and the two spices and stir again, then put the lid on the stockpot and turn right down to the lowest simmer for 5 minutes.
- Add in the boiling water until just covering the pumpkin, add in the bouillon with a grind of pepper and simmer for another 10 minutes.
- Meanwhile using the scissors, snip the coriander stalks and leaves into tiny pieces
- Plug in the stick blender and whizz until super-smooth. Taste to check if there is enough salt and add if needed.
- Ladle into bowls and garnish with coriander snips and serve straight away!
Notes: Where does the dirt hide in a leek? Is pumpkin skin edible?
The Bondi Cook 