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Ingredients
- 1 tablespoon canola oil
- 1 leek, halved lengthways, washed and sliced
- 2 garliccloves, peeled and crushed
- 500 g (1 lb 2 oz) white-skinned potatoes, peeled and chopped
- 500 g (1 lb 2 oz) butternut pumpkin (squash), peeled, deseeded and chopped
- 1 litre (35 fl oz/4 cups) vegetable stock
- finely chopped chives, to serve
- sour cream, to serve (optional)
Method
1. Heat the oil in a saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 minutes. Reduce the heat to low. Cover the pan with a lid and cook, stirring occasionally, for 8 minutes, or until the leek is very soft.
2. Add the potato, pumpkin and stock to the pan. Bring to the boil. Reduce the heat and simmer for about 20 minutes, or until the vegetables are very soft. Set aside to cool slightly.
3. Purée the soup in a blender or food processor until smooth. Reheat to serve.
