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Pumpkin and Chicken Soup


Sweet Potatoes
Pumpkin Roasted
Parsley

Chopped Leeks
Ginger

Pumpkin season is here and with autumn just around the corner what more could you ask for than to start off the season with a soup made from fresh pumpkin. This chicken and Pumpkin soup is a great way to finish off any left over chicken that has not been eaten and let's be honest, we all get fed up of eating the same food, but since we are people of good conscience we don't even want to throw it away. However, we all want a different taste to tease our taste buds. So this chicken and heart warming pumpkin soup is a great way to achieve both goals.


Ingredients

1/2 boiled chicken in 1l fresh stock
500g fresh roast pumpkin
Approximately 500ml water to top up stock with
1tbsp coriander seeds
1tbsp cumin seeds
1inch sized piece of fresh ginger
Top part of 1 medium sized leek
1/2 sweet potatoe
Dried bread for toasting
 1/3 cup Olive oil
Parsley

Method

- separate oil in 3 batches
-cut pumpkin into cubes, place on a Roasting tray
- drizzle with a third of the oil
- Bake in hot oven until tender
- meanwhile chop the leek onto chunks
- fry the leek on low heat until cooked without colour in a third of the oil
- add parsley
- add pumpkin and fry for a few minutes stirring constantly
-add the ging
- chop potato and add to the pot. Keep stirring
- take all the meat from the half chiken and while  still in its liquid whizz until creamy puree is achieved
- pass the chicken liquid through a fine sieve and only retain the creamy liquid
- Add to the soup as the liquid for the chicken a d pumpkin soup.
- being to the boil abd leave simmer slightly uncovered for at least 45 minutes checking constantly.
- cut bread into 1cm cubed squares drizzle with spices and olive oil and toast.
- drizzle the last bit of olive oil over the soup.
- Serve warm with toasted croutons


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