Soup

Easy Way to Cook Yummy Leek and pumpkin soup with lime

By Easy Recipes 01 April 2020
Easy Way to Cook Yummy Leek and pumpkin soup with lime
Easy Way to Cook Yummy Leek and pumpkin soup with lime

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Leek and pumpkin soup with lime. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Leek and pumpkin soup with lime Recipe. Hello Jenn, Pumpkin Leek Soup recipe arrived today. Went right out and bought the ingredients.

You can have Leek and pumpkin soup with lime using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Leek and pumpkin soup with lime

  1. Take 1 of large leek, halved lengthwise and chopped.
  2. Prepare 1 tbsp of butter.
  3. You need of salt and pepper.
  4. You need 1 clove of garlic, minced.
  5. Prepare of zest of 1/2 lime.
  6. You need 200 g of pumpkin purèe.
  7. Take 1/2 cup of milk.
  8. Take 1/2 cup of water.
  9. You need of juice of 1/2 lime.
  10. Prepare pinch of nutmeg (optional).

Liquidise the soup in a blender with the cream and the lime juice - you need to then thin it with extra stock or water if it is too thick.Remember that the soup will become thinner when it is reheated..Avocado, radish and walnuts with carrot-miso dressing.Purée in a blender until smooth.

Leek and pumpkin soup with lime step by step

  1. Melt butter in pot over medium heat. Add leeks, garlic, and lime zest, and season with salt and pepper. Cook until very soft, for about 15 minutes..
  2. Stir in the pumpkin purèe, and add milk and water. Turn the heat to medium-high; when it starts to boil, turn down the heat to medium-low and simmer for about 20 minutes..
  3. Blend the soup with a hand blender. Stir in lime juice and nutmeg, and season with salt to taste. Serve with lime wedges and a dollop of crème fraîche, if desired..

Every one I have made is a winner.Place pumpkin and unpeeled garlic on a large baking tray.Melt butter in a large saucepan over moderately high heat.

Add more stock if the soup is too thick.Mix the crème fraîche with the lime zest.Heat the soup and check the.Allow to cool slightly and scrape out pumpkin flesh.If you use an upright blender, be careful and be sure to leave room for steam to escape.

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