Serves : 4 servings
Preparation time: 10 minutes
Cooking time : 20 minutes
- 450g frozen peas
- 1 medium leek
- ¼ cup of fresh mint leaves (loosely pack)
- 1 cup of organic vegetable broth
- 1.5 cups of water
- 50g of unsalted butter
- 1 tsp of fresh lemon juice
- ½ tsp of sea salt
- ¼ tsp of ground black pepper
- 1 tbsp of extra virgin olive oil for serving (optional)
- 4 tbsp of crème fraîche for serving (optional)
First of all, bring a pot of water to the boil and pour the frozen peas in the hot water. Then bring the water to the boil again and drain the peas and set aside.
Then, wash the leek. Make sure you wash out the dirt between the leaves. Then half the leek lengthways and then slice it up.
sautéed Peel the white onion and cut it into big chunks too.
Crush and chop two cloves of garlic.
Chop the stems of the parsley and put them with the chopped garlic and set aside.
Then chop the parsley leaves.
Heat up a pan and add one table spoon of olive oil or rice bran oil, then put the streaky bacon inside. Use low heat to fry the bacon until they are nice and brown. Leave the bacon to cool down, so they would become crispy. Break them into small pieces and set aside.
Heat up a pot and add one tbsp of extra virgin olive oil and 25g of unsalted butter. You can replace the unsalted butter with 2 more tbsp of extra virgin olive too. Add crushed garlic and parsley stem when the oil is bubbling.
Add the chopped onion and stir fry with medium low heat until soft.
Put the chopped pumpkin in and stir. Add some sea salt and ground black pepper and keep stirring for about 3 minutes.
Pour 1.5 cup of organic chicken broth and 1 cup of water inside the pot and stir.
Then put the lid on and cook for about 10 minutes until the pumpkin chunks are soft.
Check the pumpkin with a spatula. Should be able to break it easily.
Turn off the heat and blend the pumpkin with a blender until it turns into a thick and smooth pumpkin soup. You can taste your soup and see if it needs more seasoning.
- Use unsalted butter to sautéed the leek instead of other oil.
- If you can’t find leek, you can use spring onion too. But leek is the best! 😛
- You may serve the soup with one table spoon of crème fraîche. I found my crème fraîche was still sitting in the fridge after shooting. 🙁