1 whole butternut pumpkin, cut into big chunks, skin on - other winter squash may be used
Drizzle of olive oil
1/4 cup (50g) finely chopped leek - it is more mellow than onion, although that will work too
1 clove garlic, pressed 1 tsp finely minced ginger
1 litre stock or water + pareve chicken stock cubes (1 litre = 4 cups)
salt and freshly ground black pepper, to taste
Cream for the finish (canned milk, unflavoured milk substitute, etc.)
Place pumpkin, skin side up, in a heatproof baking dish. Drizzle with olive oil and sprinkle with a bit of salt. This makes peeling easier after baking.
Bake pumpkin in a 170C/350F oven until tender - a knife or fork will go through a thick piece.
Set aside to cool.
In a heavy bottomed pot, add about 2-3 Tbsp olive oil (margarine or butter can be used) Set over medium heat. When the oil is heated, add the minced leek and cook for about 5 minutes - stirring often - until translucent. Add the pressed garlic, and the ginger. Cook for about one more minute and then pour the stock into the pot. Keep on medium heat.
Next, take a spoon and scoop pumpkin from the skin and add this to the pot. Be careful not to get any skin in the soup.
Cook for a bit and then using a potato masher or stick mixer, blend the pumpkin into the soup until it is well incorporated.
Add about 1/2 - 1 tsp. cumin, 1/2 tsp. nutmeg, 1/4 (more or less) cayenne pepper and some freshly ground black pepper. Cook until it gets thick enough - This will not take very long.
Taste and adjust seasoning! If you need to add more seasoning, cook a few minutes longer, adding a bit of water if it gets too thick.
When serving, drizzle a bit of cream, yoghurt, or a milk substitute on the top of each bowl of soup. Garnish with a bit of chopped parsley, coriander or even a bit of finely shredded carrot!Serve with salad and good bread. Yum!
K (P) unless you use a Dairy topping