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Leek, Pumpkin and Sweet Potato Soup   HT  SP  50mins


Serves 4-6   Hot  Vegetable  Vegetables Soups  Gluten Wheat free  Eggless  



2 tbsp Olive Oil
1 Leek, chopped
1/2 Onion, chopped
1/2 Stick Celery, chopped
1 small Carrot, chopped
1 Sweet Potato, peeled and diced
675g/1-1/2lb Pumpkin flesh, chopped
1 Garlic Clove, crushed
480ml/16fl.oz. Fresh Chicken Stock
120ml/4fl.oz. Double Cream
1 Bay Leaf
1 teasp freshly chopped Sage
A large pinch Ground Cloves
A large pinch Ground Nutmeg
A large pinch  Ground Cinnamon
Salt and Black Pepper



1.  Heat the oil in a large saucepan, add the leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and sauté until they start to brown.

2.  Add the bay leaf, stock, and cream, mix well and bring to the boil stirring constantly. 


3. Reduce the heat and simmer for 15-20 minutes or until all the vegetables are tender.

4. Add the sage, cloves, nutmeg, cinnamon, and salt and pepper and continue to cook for a further 5 minutes. 


5. Remove the bay leaf and allow to cool slightly then transfer to a food processor or liquidiser and process to a puree. 


6. Return to the rinsed out pan and reheat until hot. 




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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