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Capital Kitchen: Pumpkin and leek soup with cloves

By Diana Lampe - 1 May 2016 4

Pumpkin soup

With the 13th Collector Village Pumpkin Festival underway, I thought I’d get into the spirit and share a pumpkin soup recipe with you all. It would make the perfect lunch or dinner on this windy autumn day.

I really like this velvety Italian version with just a hint of cloves. The recipe was given to me years ago by old school friend, Ros McLusky. It has undergone a few changes since then.

Serves 6-7

1 kilo butternut or other pumpkin
2 tbsp extra-virgin olive oil
2-3 leeks, roughly sliced
2 stalks celery, roughly sliced
3 cloves garlic, chopped
6 cloves, freshly ground or 1/4 tsp ground cloves
1 1/2 cups milk
5 cups vegetable stock
sea salt and freshly ground black pepper
A bunch of flat-leaf parsley
freshly grated parmesan cheese to serve

Preheat the oven to 200C. Cut the unpeeled pumpkin into large chunks and rub with olive oil. Bake in the oven until cooked. Cool, remove the skin and cut into smaller pieces.

Alternatively the pumpkin can be peeled and cubed and cooked in the soup. Add along with the stock and milk.

Heat a large saucepan with olive oil, leek, celery, garlic and salt. Cover and cook gently until vegetables are soft, about 10 minutes. Add stock, milk, (cubed pumpkin), cloves and pepper, bring to the boil and simmer until vegetables are tender. Now add roasted pumpkin and cook for another 5 minutes. Puree the soup with a stick blender. Taste and adjust seasonings.

Chop the parsley finely. Serve soup dribbled with olive oil and scattered with parsley. Pass the parmesan.

What’s Your opinion?


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4 Responses to
Capital Kitchen: Pumpkin and leek soup with cloves
HenryBG 3:26 pm 03 May 16

gooterz said :

Is there anything as good as pumpkin soup in the colder weather? I added a pinch of chilli powder to mine last time, it added just a hint of heat and worked wonderfully.

Absolutely agree – but then again, you can add chili to just about anything and it’s great.
Seen the chili-flavoured chocolate?

madelini 3:57 pm 02 May 16

Is there anything as good as pumpkin soup in the colder weather? I added a pinch of chilli powder to mine last time, it added just a hint of heat and worked wonderfully.

miz 7:15 am 02 May 16

Cloves – how interesting, I will give it a go.
Sounds quite different from my personal ‘classic’ pumpkin soup, which I flavour with rosemary (the vital ingredient!), thyme and sage from the garden.

gooterz 6:41 pm 01 May 16

Usually do it with spring onions a bit of nutmeg doesn’t go astray. I also do half pumpkin and half potato. A little kid who never eats vegetables absolutely loves it.

What sort of bread / dipping do you use?

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