This month Soups On! We share our recipe for Pumpkin Soup (pg. 32 of the Recipe Book) – it’s another fabulous winter warmer by John Dicerbo. The Dicerbo family has made an important contribution to the Market over many years.

Pumpkin Soup – Serves 4
John Dicerbo

Ingredients

• 1 pumpkin, chopped
• 1 sweet potato, chopped
• 1 leek, sliced
• 2-3 chicken stock cubes
• 2 teaspoons curry powder
• 2 tablespoons peanut butter (optional)
• Water to cover

Method
– Put pumpkin, sweet potato, apple and leek into a large saucepan. Cover with water (2 cm above pumpkin). Add stock cubes and curry powder.

– Bring to the boil then simmer until pumpkin and potato are soft (about 20 minutes).

– Blend until smooth. A little water can be added if the soup is too thick.

– Lastly, add peanut butter and quickly blend.

– Serve with crusty toast, sour cream and chopped chives.