Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 g Leeks
1 tb Olive oil
1/2 c Currants
1/2 lb Carrots
3 c Vegetable Stock
2 c Skimmed Milk
1 lb Pumpkin
1/4 ts Ground Nutmeg
Toasted Pumpkin Seeds

Celebrate autumn's arrival with a smooth lightly spiced soup
flavoured with leeks - the mild mannered member of the onion family.
Sauteed leeks, sliced carrots, colourful pumpkin and a handful of
sweet curranrs combine in vegetable stock; the finished soup is
topped with toasted pumpkin seeds.

Preparation TIme 15 minutes Cooking Time 40 minutes

Per Serving

165 calories 4g total fat 5g saturated fat 2mg cholesterol 29g
carbohydrates 6g protein 570mg sodium

Trim ends and all but three inches of green tops from the leeks;
remove tough outer leaves. Split leeks lengthwise; rinse well, then
thinly slice crosswise. Set aside.

Heat oil in a 3 to 4 quart pan over medium heat; add currents and stir
until puffed (about 2 minutes). Lift from pan with a slotted spoon;
set aside. Add leeks and carrots to pan; stir often until leeks are
golden (about 10 minutes). Add 1 cup of the broth; bring to a boil,
thend reduce heat, cover and simmer until carrots are very tender to
bite (about 10 minutes).

Ina food processor or blender whirl leek mixture until smooth.
Return to pan and add remaining 2 cups of broth, milk, pumpkin and
nutmeg. Cook over medium heat, stirring often, until soup is hot
(about 15 minutes). Stir in currants. offer pumpkin seeds to add to
taste. Submitted By KAZ LANGRIDGE On 07-01-95

Browse by categories