Roast Pumpkin and Leek Soup with Garlic Toast
Silky soup made from roasted butternut, leeks and garlic, served with crunchy garlic butter toast.
Roast Pumpkin and Leek Soup with Garlic Toast
TUM.co.nz
4 servings
15 minutes
40 minutes
Kiwi
Vegetarian
Silky soup made from roasted butternut, leeks and garlic, served with crunchy garlic butter toast.
Ingredients
- 1kg butternut, peeled pieces
- 2 leeks, washed and sliced
- 1 brown onion, chopped
- 1 bulb garlic (4 cloves for the soup, 2 for the toast)
- 8 slices sandwich bread
- 50g butter
What you'll need from your pantry
- 2 tablespoons oil
- 1 teaspoon ground cumin or nutmeg
- 5 cups water
- Salt and pepper
Directions
- Heat the oven to 200°C. Toss the butternut and 4 unpeeled garlic cloves with the oil and salt. Roast for 30 minutes until soft and golden.
- Meanwhile, melt 20g of the butter in a large saucepan and cook the leeks and onion over medium heat for 10 minutes until soft.
- Squeeze the roasted garlic from its skins into the pan. Add the butternut, cumin or nutmeg and the water. Simmer for 10 minutes.
- Blend until smooth. Add more water if it is too thick, and season well.
- Crush the remaining 2 garlic cloves into the remaining butter. Spread on the bread and toast under the grill until golden.
- Serve the soup with the garlic toast.