Pumpkin Soup

Perfect this week especially with all that extra pumpkin flesh – make a healthy, warming soup and serve with lardons (optional) and crème fraîche.

For 8 people:
1 small pumpkin variant cut into chunks – organic and the skin can be used !
150g carrots, sliced
150g leeks, sliced
150g onions, sliced
150g potatoes, sliced
50g butter/ 2 tblsp. olive oil
2 litres chicken stock/water

To serve: (optioanal)image

Lardons, fried
Crème fraîche

Sweat the vegetables in melted butter/olive oil for about 10 minutes.
Add stock/water and simmer gently for about 20 mins./until the vegetables are soft.
Blend in a liquidizer.

Place the lardons a pre-heated pan and fry.
Add to soup and serve with a good dollop of crème fraîche.

Bon App !