This has to be one of my all time favourite soups. Only 4 ingredients and so simple to make you really can't go past it for the colder months. There are a few notes and instructions but once you make this soup once you'll be off and running making our own flavour combinations in no time!

Pumpkin and Leek Soup

Time: 45 Minutes

Serves 8

INGREDIENTS

1 1/2 Butternut Squash/Pumpkin* (approximately 1.5kg or 3.3 lbs)

2 Leeks cleaned and trimmed

3-4 Shallots or 1 yellow onion

1 tablespoon Coconut oil or oil of choice

500g Stock of Choice**

Salt & Pepper to Taste

METHOD

Pre-heat your oven to 200° C or 395° F

Line a large baking tray with parchment paper.

Slice your pumpkin/squash in half. Use a tablespoon to scoop out seeds and stringy flesh. Discard*** Rub the skin and flesh of the squash with coconut oil coating well. Place flesh side down on the baking tray.

Slice leeks in half lengthwise, rub with coconut oil and place inside down on the baking tray

Peel Shallots and place on baking tray

Roast vegetables for 30 minutes or until a butter knife pierces through the skin of the squash.

Remove from oven and allow to cool.

If using a stick mixer: Scoop out cooked pumpkin with a spoon and discard skin. Place vegetables in a large stock pot. Just cover in stock. Blitz until a thick soup forms and all vegetables are smooth. Add stock as you go until desired consistency is reached. Season with Salt & Pepper.

If using a high powered blender: Place all veggies in the blender and just cover in stock. Blend until smooth. Mixture will be thick. Add stock, blending until desired consistency is reached. Season with salt & pepper.

To serve. Warm soup in a pot on low heat on the stove top. topped with mint, parsley or chives and toasted pine nuts.

Store any leftovers for up to one week in the refrigerator.

NOTES:

*It is preferable to use Vegetable or Chicken stock. This can be store bought or homemade. I like to buy an organic, free range stock.

**If you purchased 2 whole squash/pumpkins, reserve 1/2 of your second squash for another use or cook at the same time for greater yield. If you use two full squash simply add additional stock until desired consistency is reached.

*** You can also clean and seperate seeds from stringy flesh and place on a parchment lined baking sheet with a bit of coconut oil and a sprinkle of sea salt and toast on the bottom rack of the oven while roasting the veggies. They should take 10-15 minutes. Watch closely. These make a great snack or garnish when toasted.