This savoury local pumpkin soup, courtesy of Head Chef Artemio Lopez, is creamy, dreamy and oh-so-comforting. The best part is – it’s easy to make. Here’s the recipe for you to enjoy this autumn season or anytime you crave it.
Ingredients:
1 medium local pumpkin (halved and roasted with honey and butter until soft)
2 tbs butter
2 chopped yellow onions
2 chopped leeks
6 cups chicken stock
4 tbs honey
2 tbs chopped garlic
1 cup heavy cream
1 tsp clove
1 tsp nutmeg
Salt and pepper, to taste
How to make:
Sauté onions and leeks with the butter in a small stockpot until soft. Add the chopped garlic and lightly sauté. Scoop out the pumpkin flesh from the squash and add it in the mixture with the honey and cook for two more minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 10 minutes. Add the cream and bring the soup back to a boil. Season, with the clove, nutmeg, salt, and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be kept in the refrigerator for up to five days.