Pumpkin and Leek Soup

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Pumpkin and Leek Soup
https//www.wholesomebellies.com.au/
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Pumpkin and Leek SoupAnother winter classic
and a family tradition. This soup is so creamy
and nourishing.  Using leek adds enhances the
sweetness from the pumpkin, its totally worth
it.  Option to replace with onion and even add
some potato for extra creaminess.This creation
is also gluten free.  Enjoy!Prep time 10
minutesCook time 25 minutesTotal time 35
minutesServes 6
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INGREDIENTS

• 1 leek
• 1/2 large pumpkn
• 2 celery stalks
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Pepper to taste
• 1 teaspoon mixed dry herbs
• 4 cups of vegetable stock

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Method

• Peel pumpkin and roast at 180 degrees until soft.
• Crush garlic and finely dice leek.
• Heat olive oil in a medium to large pot and sauté
  leek and garlic until translucent.
• Add finely diced celery and cook another two
  minutes.
• Add roasted pumpkin, vegetable stock, herbs and
  spices, salt and pepper and let simmer with lid
  on for 20 minutes.
• Once cooked, blend with a stick blender until
  smooth. Serve with crusty sourdough bread.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/