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Ingredients
- 2 cups Japanese pumpkin, skin removed and cubed
- 2 cups beurre bosc pear, cut into cubes
- ¼ of a pear, sliced finely for sauteeing
- ½ cup leek, sliced in half then chopped and washed thoroughly
- 2 tsp sea salt
- 4 cups of chicken stock or water
- 2 tbsp ghee or olive oil, for sauteeing pear slices as a garnish
- 2 tsp fresh ginger juice (grate ginger and squeeze juice)
- ¼ tsp black pepper, ground (optional)
- 2 tsp lemon thyme, leaves picked
Method
Place the pumpkin, pear cubes, leeks, water and salt into a heavy pot. Bring to a rolling boil. Cover and simmer on a medium to low flame for 20 to 25 minutes or until pumpkin is soft. Puree in the food processor.
Place back into the pot and on to the stove and adjust the seasoning as the soup warms up.· Heat the ghee and gently brown the pear slices and set aside.
Pour the soup into individual bowls and top with the sauteed pear slices, a generous squeeze of ginger juice, crushed black pepper and some lemon thyme.
Serve warm.
Serves5
