Pumpkin Soup with Blue Cheese and Toasted Walnuts
Perfect for warming you up on those cold days, this delicious recipe is easy to prepare, quick to make and great for making a good impression.
- 2 tablespoons of butter
- 2 carrots
- 2 leeks
- 1 stick of celery
- 2 cloves of garlic
- 3/4 teaspoon of cumin
- 3/4 teaspoon of coriander
- 1/4 teaspoon of nutmeg
- 3 cups of veggie or chicken stock
- half a large Pumpkin
- half cup of milk
- half a cup of cream
- salt and pepper (to taste)
- blue cheese
Finely chop leeks, carrots, pumpkin and celery.
Melt the butter on a low heat, add vegetables and sautee until softened.
Add the garlic and spices and mix them in.
Stir in stock and put a lid on your pan.
Bring mix to the boil and then reduce heat and simmer for 20 minutes.
Blend your soup, add cream, milk and salt and pepper to taste.
Toast walnuts in a small pan. Garnish with toasted walnuts and crumbled blue cheese.