Pumpkin Soup with Veggie Minis
Prep time: 10 mins
Cooking time: 30 mins
2 leeks, sliced
2 celery sticks
1 kg pumpkin, cubed
1L salt-reduced vegetable stock
Sour cream (optional)
Sea salt and freshly cracked black pepper
2 packets Yumi’s Choice Veggie Minis, heated, to serve
Thickened cream and basil leaves, to serve
- Melt better in a large, heavy-based saucepan over medium heat. Add leeks and celery then fry until softened.
- Add the chopped pumpkin and stock, season generously. Cover and simmer for 25 mins or until pumpkin soft.
- Purée and then return to boil. Add milk and gently heat through.
- Divide between bowls and serve with a drizzle of cream and heated Veggie Minis and basil.