Pumpkin Cheddar Soup is a truly simple, hearty soup that is perfect for a winter’s evening. I am sometimes more smitten by a recipe that contains so few ingredients, yet hits the spot, than I am by a lavish, complex one that involves multiple layers of tastes and textures. Well, this is certainly one of the former, and soups of this sort are a standard fixture for us throughout the year.
½ cup of my mature cheddar cheese (found in my ‘Mouthwatering Vegan‘ book), or other equivalent vegan cheese (if you are using my recipe, I would only add a little agar, since the cheese is going in the soup)
2½ cups pumpkin, peeled and chopped into squares
1 large leek, chopped
1 tsp vegetable stock granules, or 1 stock cube (I find Kallo to be the best – you can purchase them from here in the US, here in the UK)
4 cups (1 Ltr) water
olive oil
salt to taste Place your list items hereINGREDIENTS
METHOD
- Very simple – first, heat your oil in a large saucepan, and fry your chopped leeks and pumpkin until they have softened a little, stirring regularly.
- Mix your stock in a cup with a little boiling water, and add to the saucepan. Allow to cook for a further few minutes, stirring occasionally.
- Then add the salt and water, and leave to simmer for 30-40 minutes, until the vegetables are completely soft.
- Transfer into a high-speed blender, and whizz until you have a nice smooth blend.
- Serve with my mature cheddar grated on top.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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