Pumpkin, Carrot and Leek Soup
Optional - Before adding the rest of your ingredients, lightly fry your leek with the rapessed oil, then add your pumpkin, carrot, leek and potato to the pot and allow it to shallow fry for a couple of minutes, while adding 3 tablespoons of water.
- 500 g Pumpkin, cubed.
- 250 g Carrots, sliced.
- 175 g Leek, sliced.
- 200 g Potato, cubed.
- 2 clove Garlic or 1 Garlic Cube
- 1 ltr s, Water
- 400 ml Semi Skimmed Milk
- 4 Vegetable Stock Cubes
- 1 Teaspoon Rapeseed Oil optional
- Half Red Chilli deseeded and chopped. (optional)
- Salt and pepper to taste.
Add all your ingredients to the pot, mix well, and cook on high pressure for 30 minutes.
Blend with a hand blender.
Serve with some chopped chilli or ground peppercorns on top.