Delicious pumpkin soup !!!!!

Happy Monday steemers!

I hope everyone is having beautiful day! 😘

Like I mentioned in a post before we have winter here in Perth,WA.

Winter here in Australia is not as cold as back home in Lithuania( In Lithuania we have -25 degrees in winter season) Brrrr....
But here in Australia is still cold and there is nothing better than a home made pumpkin soup for a windy day like this!
I absolutely love soups during winter season! What is your favourite dish for winter season ? Please share in comments 😇

Here is recipe if anyone would like to try this delicious pumpkin soup :

INGREDIENTS
1 1/2 tablespoon olive oil
3 cloves garlic
1.5kg butternut pumpkin, diced
20g butter
1 medium leek, trimmed, halved, washed, sliced
2 medium cream delight potatoes, peeled, chopped
1 litre chicken stock
1 tablespoon pure cream
1 tablespoon chopped fresh chives
toasted ciabatta slices, to serve

METHOD

Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.

Squeeze garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.

Add stock and 2 cups cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.

Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with chives. Serve with toasted ciabatta slices.