Leeshack Pumpkin Soup
1 Onion
4 Cloves Garlic
4 Chillies (birdseye) or to taste
¾ Medium size Butternut Pumpkin
1 Tablespoon of Leeshack Extra Virgin Olive Oil
500ml Chicken Stock
1 Teaspoon Curry (optional)
Salt & pepper to taste
We like things hot & spicy if you don’t go easy on the chillies.
• Cube butternut pumpkin
• Slice onion into cubes
• Chop chillies and the garlic
Heat the Leeshack Extra Virgin Olive Oil and place onion, chillies, and garlic into the pan.
Stir until onion is transparent then add the pumpkin and chicken stock.
Bring to the boil then simmer until pumpkin is cooked.
Place into blender and blend until smooth, then add half a cup of milk and re-heat.
Serve with crusty bread. (serves 4)