Do you feel like a creamy, soft puréed soup when it’s cold out? A creamy pumpkin leek soup is easy and fast to prepare. With just a few ingredients, you can create a healthy pumpkin leek soup that’s low in calories but rich in fiber, minerals, and vitamins. Nothing says autumn like pumpkin!
I recently learned to make this easy pumpkin leek soup recipe. I’ve always appreciated pumpkin’s sweet and soft taste in other dishes, like cappellacci, a fresh pasta filled with pumpkin. I had never thought pumpkin would go so well in a soup, but the results surprised us.
Whether you’re looking for vegan pumpkin leek soup options or want to experiment with pumpkin and leek soup ideas, this recipe is worth a try. It’s simple to make and perfect for cozy fall days.
CHOOSE the right ingredients
- Choose a winter squash. Its flesh is creamy and compact and gets tender when cooked. In the US, the best cooking pumpkins are butternut or sugar pumpkins. If you buy a whole one, cut it up and put the pieces you don’t use in the freezer. If you are running low on prep time, you can always use canned pumpkin purée, which is easy to find and to substitute.
- Potatoes: Any potatoes fit the recipe, but Yukon Gold works well.
- Leeks: Their taste combines perfectly with pumpkin. Use them over onions because they are softer and more delicate. They enhance but do not affect the pumpkin taste.
- Thyme: buy a small plant of thyme and grow it in your kitchen or in your garden if you have one. Fresh leaves are more flavorful than dried ones. You will use it a lot since herbs play a very important role in cooking.
How to make pumpkin leek soup from scratch
This butternut squash soup is a perfect addition to your collection of fall soup recipes. Start by cleaning and slicing leeks, preparing fresh pumpkin or squash, and cubing potatoes. Sauté leeks with thyme in butter, then add the squash and potatoes, covering them with water and seasoning with salt and pepper.
Cook until tender, remove the thyme, and blend for a creamy texture, adjusting consistency as needed. Garnish with olive oil, fresh thyme, and toasted bread cubes for a cozy meal.
A standout among homemade soup ideas, this dish is the very essence of comfort food recipes.
is this soup healthy?
Yes, this pumpkin leek soup recipe is a low-calorie recipe! It’s a satisfying option for a healthy meal.
Made with simple ingredients – leeks, butternut or pumpkin, potatoes, and fresh thyme, it’s also naturally rich in fiber and vitamins. A small amount of butter adds a touch of flavor while keeping the calorie count low. The recipe also uses ground oat bran for added texture and nutrition.
Garnish each bowl with a drizzle of olive oil and some toasted bread cubes for a wholesome finishing touch. Perfect for a cozy, guilt-free meal!
I want to do Pumpkin leek soup for Thanksgiving!
This version brings in cozy autumn spices and adds a sweet finish with maple syrup, making it a perfect Thanksgiving starter. It’s gonna be a hit!
For a Thanksgiving twist on pumpkin leek soup, add warm autumn spices like cinnamon, nutmeg, and ginger. Use butternut squash or pumpkin purée, and sweeten the soup with a touch of maple syrup or honey. Ladle the soup into bowls and drizzle with olive oil. Top with toasted pecans or walnuts and a few cubes of toasted bread. You can also add fresh thyme leaves for a final touch.
The soup is made by sautéing leeks with thyme, cooking pumpkin and potatoes, then blending until smooth. The result is a flavorful, cozy, and festive soup perfect for Thanksgiving.
HOW TO MAKE Vegan pumpkin leek soup
To make a vegan version of pumpkin leek soup, try adding coconut milk for a creamy, rich texture. Use extra-virgin olive oil instead of butter. It’s super easy, isn’t it? This pumpkin leek soup with coconut milk is both flavorful and nutritious, offering a delightful balance of the natural sweetness of pumpkin and the subtle savory notes of leeks.
Start by sautéing chopped leeks in olive oil until softened, then add diced pumpkin, to your taste, and your favorite seasonings like garlic, ginger, or curry powder for extra depth. Simmer until the pumpkin is tender, then blend the soup until smooth. Stir in coconut milk for a velvety finish, and garnish with fresh herbs or toasted seeds for a perfect plant-based meal.
The vegan version of pumpkin and leek soup is also lactose and dairy-free. It is more than delicious and very flavorful.
How to Store and Reheat Pumpkin Leek Soup
To store pumpkin leek soup, allow it to cool completely before transferring it to an airtight container. You can store the soup in the refrigerator for up to 3-4 days. If you want to freeze the soup for longer storage, pour it into a freezer-safe container, leaving some space at the top for expansion.
Label the container with the date and store it in the freezer for up to 2-3 months. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat it on the stovetop until heated through.
Pumpkin leek Soup
Ingredients
- 2 cup chopped leek
- 3 cup butternut or sugar pumpkin 15-ounce can of pumpkin purée
- ¾ cup yellow potatoes
- 5 sprigs fresh thyme
- 2 tsp butter
- Salt and Pepper
- Ground oat bran
- Toasted cubed bread
- 1 tsp olive oil to garnish each bowl
Instructions
- Slice off the root end of the leek and the dark green top. Slice the leek in half lengthwise. Place both halves cut side down and cut them into thin half-moon pieces. Since leeks have lots of sand and dirt between the layers, place the slices in a bowl of water. The sand will settle to the bottom. Scoop the leeks out of the bowl with your hands so the sand stays on the bottom of the bowl.
- Cut the skin off the pumpkin; then cut into coarse chunks and rinse them. If using canned pumpkin, skip this step.
- Peel, rinse, and cut the potatoes into cubes.
- In a stock pot, heat the butter and brown the leek pieces and thyme together.
- Add the squash and the potatoes and cover with water. Season with salt and pepper. Cover with a lid and cook for about 20 minutes.
- Remove the thyme; if you want more fiber, add some oat bran and blend with an immersion blender.
- If it is too liquid, you may boil it for a few minutes more. If it is too thick, add some hot water.
- Garnish your soup with a little extra virgin olive oil, some fresh thyme leaves, and some toasted bread cubes.
Will save this recipe for autumn evenings!
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