theantidote:

Roasted Garlic, Pumpkin & Leek Soup
Serves 4
Ingredients
2 cups pumpkin purée
1 head garlic
2 stalks leek
2 cups chicken broth (more if needed)
1/2 cup milk
1/2 tsp cayenne pepper
salt
olive oil
Instructions
Preheat oven to 350F. Roast garlic cloves drizzled with olive oil on a baking pan for about 35 minutes.
Discard the dark green part of the leek. Cut the stalks lengthwise. Rinse under water to remove any dirt. Roughly chop.
Heat up a pan on medium high heat. Add a bit of olive oil and chopped leek. Stir fry for about 5 minutes until soft and starting to colour.
Reduce the heat to medium low. Add pumpkin purée and roasted garlic. Stir for about 30 seconds and add 1 cup chicken broth. Using an immersion blender, mix until smooth.
Gradually add the rest of the broth and the milk until you like the consistency.
Season with cayenne pepper and salt.

theantidote:

Roasted Garlic, Pumpkin & Leek Soup

Serves 4

Ingredients

  • 2 cups pumpkin purée
  • 1 head garlic
  • 2 stalks leek
  • 2 cups chicken broth (more if needed)
  • 1/2 cup milk
  • 1/2 tsp cayenne pepper
  • salt
  • olive oil

Instructions

  1. Preheat oven to 350F. Roast garlic cloves drizzled with olive oil on a baking pan for about 35 minutes.
  2. Discard the dark green part of the leek. Cut the stalks lengthwise. Rinse under water to remove any dirt. Roughly chop.
  3. Heat up a pan on medium high heat. Add a bit of olive oil and chopped leek. Stir fry for about 5 minutes until soft and starting to colour.
  4. Reduce the heat to medium low. Add pumpkin purée and roasted garlic. Stir for about 30 seconds and add 1 cup chicken broth. Using an immersion blender, mix until smooth.
  5. Gradually add the rest of the broth and the milk until you like the consistency.
  6. Season with cayenne pepper and salt.