Leek & Pumpkin Soup
Creamy leek & pumpkin soup with yoghurt, pumpkin seeds, and crispy pancetta.
Ingredients: (about 6 portions)
1kg Pumpkin or Squash
1 White Onion
1tsp Smoked Paprika
1tsp Olive Oil
200g Pancetta Cubes (smoked or sweet)
1 Big Leek (chopped/sliced)
1tbsp Butter
1 Garlic Clove (grated)
1 Litre Vegetable/Chicken Stock
1 small Tub of Plain Yoghurt
20g Roasted Pumpkin Seeds (peeled)
Salt & Pepper to Taste
Method:
Cut the pumpkin/squash in half, discard the seeds, and place it on a baking tray.
If the pumpkin is already cut, you can use it in pieces.
Spray some olive oil on top, and drizzle with the smoked paprika.
Add the whole onion to the tray and bake at 180°C for about 50 minutes.
If the pumpkin is in pieces, chop the onion in half too. This should take less baking time. They are ready when the pumpkin is tender when pierced with a fork.
In the meantime, prepare a large pot on the stove and fry the pancetta until crispy, without using any oil.
Discard the fats from the pancetta, and keep the crispy pancetta aside.
Add the butter to the pot, and gently fry the chopped leek, stirring frequently, until it becomes soft. Add the grated garlic and mix well.
When they are ready, scoop the pumpkin from the skin, and peel the onion. Roughly chop them and add them to the pot. Make sure to let them cool off a little before handling them.
Mix them well with the leek and add the stock. Bring it to a boil, and cover it with a lid. Lower the flame to a minimum.
Let it simmer for about 40 minutes.
Carefully blend everything, and season with salt & pepper.
Turn on the heat again until it’s about to boil then turn it off. Finally, add 3/4 of the yoghurt and stir well.
Serve with dollops of yoghurt, and drizzle with the pumpkin seeds and crispy pancetta.
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