Butternut Pumpkin Soup

Serves 6 - 8

Prep & Cook Time 45 minutes

Ingredients

• 2 tbsp olive oil

• 2 large butternut pumpkin, cut into chunks size

• 3 medium leeks, diced

• 4 cloves garlic, minced

• 250g unsalted butter

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 1.5 litres vegetable stock, use Vegeta

• 2 cups croutons, make your own

Method

1. Heat a large pot on medium heat, add olive oil and butter, until butter is melted

2. Add onions, leeks and garlic. Sautee for 2 to 3 minutes.

3. Then add pumpkin and vegetable stock. Season with salt and pepper

4. Cook until pumpkin and leeks breaks down

5. Remove from heat, let it cool down for 10minutes. Then using a food processor blend all ingredients into a smooth silky puree

6. Then served with homemade croutons and Lainey's vegan chilli oil

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