Categories: November, picnic, soup

Ingredients

• 75g butter
• 2 small leeks, washed, trimmed and finely chopped
• 2 garlic cloves, crushed
• 1-2 large fat red chillies, deseeded and finely chopped
• 800g pumpkin or butternut squash, peeled, deseeded and diced
• 1.2 litres fresh vegetable stock
• 1 small sun-dried tomato focaccia bread, thinly sliced
• 50g Parmesan, finely grated

Directions

1. Melt 50g butter in a large saucepan over a low heat. Add the leeks, garlic, chillies and pumpkin or squash and sauté for 10 minutes, stirring occasionally, until softened but not coloured.

2. Pour in the stock, bring to the boil and simmer for 25 minutes, or until the pumpkin is tender. Purée with a stick blender and season to taste. Thin down with extra stock, if you like. Keep warm.

3. Set the grill to high. Toast the bread on a foil-lined tray for 1-2 minutes. Turn over, spread with the rest of the butter and sprinkle with the Parmesan. Grill for 2 minutes until bubbling, golden and crisp.

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