Best Leek And Pumpkin Soup Recipes

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

PUMPKIN, SWEET POTATO, AND LEEK SOUP

Steps:

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

PUMPKIN (SQUASH), LEEK, BEAN AND BACON SOUP

Steps:

• Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
• Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
• Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
• Add chopped pumpkin and saute for five minutes, stirring frequently.
• Add stock, beans, bacon, tarragon, thyme and chili flakes.
• Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
• Add 1/4 cup parsley.
• Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
• Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
• Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).

PUMPKIN, POTATO, AND LEEK SOUP

Steps:

• Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
• In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
• Add the cinnamon and thyme and cook 1 minute longer.
• Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
• Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
• Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
• Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
• Cook over low heat until heated through, but do not boil.
• Adjust seasonings and serve garnished with fresh parsley.

PUMPKIN AND LEEK SOUP - NO DAIRY

Steps:

• Halve leeks lengthways and wash them under cold water to remove any dirt or sand. Thinly slice them. Will use the white and light green portion for addition to the soup. (use the leftover part , along with your vege peelings for the day and some fresh herbs to make your own vege stock for future use. Boil it up, strain it- there you have it!).
• Peel and slice onions.
• Using a large soup/ stock pot add the olive oil the leeks, onions and salt.Cook, stirring often, for 5 minutes. Add the minced garlic and cook another 1 minute.
• Add all remaining ingredients (except the herbs for garnish) and boil for approx 25 minutes, or until the pumpkin is tender.
• Use a stick blender or food processor to puree the soup.
• Reheat. Optional to add some cooked beans eg cannellini beans, at this stage. Heat through before serving.
• Serve sprinkled with some chopped fresh herbs and a crusty roll or toast.
• Store any left-over soup in the fridge and reheat as required. This soup keeps and reheats well as it has no dairy added.
• This soup can also be frozen and reheated as required.

LEEK AND PUMPKIN SOUP

Steps:

• Melt butter in a heavy casserole. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.
• Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.
• Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with chives.

PUMPKIN, PARSNIP, LEEK AND COCONUT SOUP

Steps:

• Heat oven to 375. Cut pumpkin in half, de-seed, and coat with olive oil. Place open side down on a baking sheet. Coat parsnips with oil; place on baking sheet also. Bake until soft (~ 1 hour). Meanwhile, sauté onion, leek, and garlic for a few minutes, until soft. When roasted vegetables are done, add broth. Bring to a boil, then cover and reduce heat to low. Scoop pumpkin from shell, and add roasted vegetables to the broth mixture. Add red curry paste and ginger. Simmer about 15 minutes, until all vegetables are soft. Blend with soup wand. Stir in coconut milk, season with salt and pepper.