1 large Pumpkin split
25g of The 5th Season Aniseed Myrtle & Salt Bush mix
1 large Sweet Potato
1 bulb of Garlic whole
1 Leek thinly sliced
Black Pepper cracked
1tsp Olive Oil
1 ltr Vegetable Stock
Pumpkin soup on a cold day nothing better and there are so many different versions but this is my one that always hits the spot. I use a combination of the oven and slow cooking in this version.
Step 1
Firstly preheat your over to 180 °C. And turn on your slow cooker on high. A splash of olive oil in the slow cooker and add your leeks to gently cook down and sweat to a sticky caramelised base.
Step 2
Meanwhile the left over oil rub the pumpkin and sweet potato and then season with the 5th Season Aniseed Myrtle & Salt Bush mix, place on tray with garlic bulb and cook in the over on a tray till a fork soft. Once cooked remove and let cool for a few minutes till ready to handle by hand.
Step 3
I like to scrape the flesh and squeeze the garlic directly into the slow cooker, add the vegetable stock and switch it down to a low setting and let cook away.I use a stick blender to help blitz it all together and taste and adjust the seasoning with further salt and pepper till a desired result has been met. Served up with a toasted cheese sandwich or a splash of crème fresh for a happy day and chase the cold away.