Pumpkin, Leek and Sweet Potato Soup

    50 min

    This is the perfect pureed soup for the cold winter months. It's not only delicious, but it's also quick and easy to make. Serve with a dollop of soured cream and crusty bread, if desired.

    70 people made this

    Serves: 8 

    • 3 tablespoons olive oil
    • 2 leeks, chopped
    • 1 small white onion, chopped
    • 1 stick celery, chopped
    • 1 small carrot, chopped
    • 2 sweet potatoes, peeled and diced
    • 1 medium sugar pumpkin, seeded and cubed
    • 2 tablespoons chopped garlic
    • 1 litre chicken stock
    • 250ml whipping cream
    • 1 bay leaf
    • 1 tablespoon chopped fresh sage
    • 1 pinch ground cloves
    • 1 pinch ground nutmeg
    • 1 pinch ground cinnamon
    • salt to taste
    • ground black pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin and garlic; saute until they start to brown.
    2. Add bay leaf, stock and cream; bring to the boil. Reduce to a simmer and cook until all vegetables are tender.
    3. Add sage, cloves, nutmeg, cinnamon and salt and pepper to taste. Remove bay leaf and puree. Serve hot.


    Sugar pumpkins look like the smaller versions of the larger Halloween pumpkins. They are smaller, sweeter and have more flavour than their larger counterparts. If unavailable, use butternut squash instead.

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    Average global rating:

    Reviews in English (56)


    I'm a lazy cook I subbed a large can of pumpkin for the sugar pumpkin and a can of vacuum-packed sweet potatoes for the fresh variety. I used a tsp of pumpkin pie spice for the spices and used 1/2 c of evaporated milk for the cream. Although I'm sure fresh is better, this soup turned out very tasty!! And for 140 calories and 6 grams of fat per serving, was quite healthy too. Will definitely make again.  -  06 Jun 2005  (Review from Allrecipes US | Canada)


    I thought this soup was very good. However, next time I am going to omit the whipping cream. When I put it in my blender to puree it, the cream "whipped" so my soup was more like a mousse. I don't think it even needs cream. I think it would be fine on its own.  -  23 Sep 2007  (Review from Allrecipes US | Canada)


    My family loved this recipe, and my 12-yr-old son said it was a "keeper". My other two kids, both rather finicky eaters, gobbled this right up and asked for more. We used this as a main dish, and therefore DOUBLED the recipe to serve 7 people, which only gave us about 2 leftover servings. Considering the amount of time it took to prep, I'm glad we did that -- I wouldn't have wanted to prep this twice in one day! Some tips: we sliced up the pumpkin and cut out the seeds, then boiled it in water for about 15 minutes to soften it up, making it much easier to pare the skin from the flesh. Because we doubled the recipe, we had to saute the veggies in batches before throwing them all together with the remaining ingredients in our large stockpot. Kid-friendly: 4 stars (if your kids don't like pumpkin or sweet potato to start with, they probably won't like this.) Easiness: 5 stars (it IS easy to make), but quickness, 2 stars -- takes long time to prep! Overall, 5 stars -- it tasted WONDERFUL, and the rave reviews from my parents, husband, and kids made it all worthwhile.  -  25 Oct 2001  (Review from Allrecipes US | Canada)