Pumpkin and leek soup

    Pumpkin and leek soup

    (12)
    9saves
    2hr30min


    14 people made this

    About this recipe: A thick and luscious soup to be enjoyed during the winter. Sauteed pumpkin and leeks are pureed, then simmered with a creamy chicken stock. Perfect with a thick wodge of crusty bread.

    Ingredients
    Serves: 4 - 6

    • 1 (1.35kg) sugar pumpkin
    • 2 leeks, chopped
    • 1 onion, chopped
    • 2 cloves garlic, finey chopped
    • 120ml olive oil
    • 1.5 litres chicken stock
    • 1 litre milk
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon sweet paprika
    • 1 pinch freshly ground black pepper
    • 1 teaspoon ground nutmeg

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr15min  ›  Ready in:2hr30min 

    1. Halve the pumpkin and scrape out the seeds and pith. Cut into 2.5cm pieces.
    2. In a large frying pan, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer. Cook until the pumpkin is tender.
    3. Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot; add enough milk to reach smooth consistency.
    4. Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes, but do not allow to boil.

    Ingredients

    Sugar pumpkins look like smaller versions of the big orange Halloween pumpkin. They are smaller, sweeter and have more flavour. If unavailable, use butternut squash instead.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    48

    This soup was very good, although very labor intensive. To cut down on the work involved with the raw pumpkin, I cut it into pieces and baked it as directed in the recipe "Cooked Pumpkin" from this website. It was then very easy to remove the skin and dice the pumpkin. I also only added 1/2 teaspoon of nutmeg. The soup was very creamy and smooth, even with the skim milk that I used.  -  06 Oct 2002  (Review from Allrecipes US | Canada)

    by
    8

    This was lovely! I loved the spiciness of the cayenne with the pumpkin and nutmeg. I did make this recipe vegan by substituting vegetable stock for chicken broth and soy milk for the milk. I found I also only had to use 2 cups soy milk instead of the 4 1/2 cups of milk the recipe called for. I followed another reviewers suggestion and pre-cooked the pumpkin. Worked like a charm. I will definitely make this again!  -  13 Dec 2007  (Review from Allrecipes US | Canada)

    by
    7

    Was very good, but perhaps a bit too spicy. I will make it again with less cayenne next time.  -  18 Aug 2005  (Review from Allrecipes US | Canada)

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