Pumpkin, Leek and Sweet Potato Soup

    Pumpkin, Leek and Sweet Potato Soup


    65 people made this

    About this recipe: 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.

    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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