Dinner ideas

Pumpkin and leek soup

This creamy pumpkin and leek soup is perfect for a cool evening and is beautiful served with a dollop of sour cream, crispy bacon and crusty bread.
Pumpkin and leek soup



1.Preheat oven to 220°C (200°C fan-forced). Place pumpkin and unpeeled garlic on a large baking tray. Drizzle with oil. Bake 20 minutes, until golden and tender.
2.Melt butter in a large saucepan over moderately high heat. Cook and stir leek 4-5 minutes, or until soft. Remove garlic skin. Add garlic to pan with pumpkin and stock. Bring to the boil. Cool slightly. Process soup until smooth.
3.Cook bacon in medium frying pan over moderately high heat 4-5 minutes, or until crisp. Drain on paper towel. Serve soup topped with sour cream and bacon. Serve with buttered toast.

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