Roasting the pumpkin first intensifies the flavour of this creamy pumpkin soup.
- Pre-heat oven to 180 C. Line a roasting pan with baking paper. Place pumpkin, leek and garlic on the tray, drizzle with olive oil and roast for 20 mins.
- Add roasted pumpkin, leek and garlic (skin removed) to a medium saucepan. Add chicken stock, bring to the boil, simmer for 5 mins.
- Meanwhile heat a small nonstick frypan. Add seeds and toast until slightly golden.
- Using a stick blender or food processor puree soup.
- Ladle soup into bowls, garnish with a dollop of crème fraiche and toasted seeds.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set