Leek and Butternut Pumpkin Soup with Miso Butter and Pink Peppercorns
Sunday lunch time. Cold and a bit dreary. Home alone. Need warming up. Have pumpkin.
This is the result. I made the Miso Butter a while ago for my doTERRA cooking class and I have to say, it will become a firm and permanent fixture in my fridge. I have used it for literally everything, from frying eggs to this recipe. If you don’t have it or cannot be bothered making it, just skip that bit, but you will then definitely need salt added.
To miso or not to miso, you will still enjoy this very simple and quick to prepare lunch. Cue the bread rolls!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 leek, cleaned and cut into pieces
- 30 Grams Miso Butter with Black Pepper Oil Recipe
- 600 Grams butternut pumpkin peeled and cubed
- 500 Grams liquid stock or broth of choice
- 100 Grams cream
- 80 Grams pumpkin seeds or pepitas
- as needed
- few pink peppercorns to garnish
Do
- 1
Place leek and Miso Butter into Thermomix bowl and chop 3 sec/speed 7. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off.
- 2
Add pumpkin and chop 3 sec/speed 7. Add stock and cook *15 min/100°C/speed 1.
- 3
Add cream and puree 30 sec/speed 8.
- 4
Serve with toasted pepitas and pink peppercorns.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
