Serves: 8
Ingredients
-
1 kilo
grams pumpkin
-
2
leeks
-
4
tablespoons olive oil
-
1
teaspoon crashed cumin
-
1
teaspoon pul biber or any dried red pepper
-
1
tablespoon fresh grated ginger
-
pinches of sea salt
-
1
tablespoon pink peppercorn
-
1
tablespoon thyme
-
1
liter water
Directions
- Cut the pumpkin in cubes and slice the leeks.
- Mix 2 table spoons of oil with the pumpkin and on spread out on a tray. Cook in the oven for 20 minutes. Take out of the oven and sprinkle the cumin and the pepper over the pumpkin, and cook for a further 10 min.
- In a pan sweat the leeks with the rest of olive oil. Add the ginger and cook for a few minutes
- Put all the vegetables in a blender and liquidise. About 4 minutes.
-
Pour the soup back in the pan and add the water. Cook for a further 7 minutes.
Add salt. - When served add a crushed, pink peppercorns and thyme