Potato And Pumpkin Soup -

Potato And Pumpkin Soup

Moderate chemical, free of egg, dairy, gluten, nut and soy.

Salicylates and amines can build up in your system and may only begin to cause symptoms after several days.Very sensitive people may get symptoms from smells and fumes as well as from food chemicals.

Ingredients

1 tablespoon canola oil
1 leek, halved lengthways, washed and sliced
2 garlic cloves, peeled and crushed
500 g (1 Ib 2 oz) white-skinned potatoes, peeled and chopped
500 g (1 Ib 2 oz) butternut pumpkin (squash), peeled, deseeded and chopped
1.25 litres (5 cups) Vegetable Stock
Finely chopped fresh chives, to serve
Gluten free bread, to serve

Details

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 4

Method

Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 minutes. Reduce the heat to low. Cover the pan with a lid and cook, stirring occasionally, for 7-8 minutes, or until the leek is very soft.

Add the potato, pumpkin and stock to the pan. Bring to the boil. Reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are very soft. Set the pan aside for 10 minutes to allow the mixture to cool slightly.

Purée the soup in a blender or food processor (in batches, if necessary) until smooth. Divide the soup among serving bowls and sprinkle with chives. Serve with gluten free bread.

HINT:- If you can tolerate dairy, add 2 teaspoons of sour cream to each bowl of soup before serving, if desired.

Related food category:

• Snack