Light side dish, little desire to cook, and finally, I didn’t have potatoes. That’s how the pumpkin soup without potatoes was born! And I know, I know, you didn’t expect this from someone who plans their recipes well in advance, but what can we do? Sometimes imagination and the desire to spend hours in the kitchen leave even me! So, if you find yourselves in the same situation, know that this recipe is just right for you!
I often come home late from work in the evening and, as a result, I need easy and quick recipes to prepare dinner. So I organize myself by leaving some ingredients already prepared and ready to continue the process later. In the case of the pumpkin soup without potatoes, I had already prepared the leek soffritto, cut the pumpkin into not too large cubes, and then, of course, started cooking it in the pan. So once I got home, I simply finished cooking it, blended the ingredients and enjoyed the pumpkin and leek soup without potatoes!
I had already proposed a pumpkin soup a few years ago, but the recipe included onion in the soffritto, white wine for cooking in the pan and some spices different from those I used this time. So, for a change, since I liked it so much, I decided to offer you this version of the recipe as well.
In the blog, you’ll also find other recipes with pumpkin that I’ve presented over the years and that I know you always like a lot, because the views between fall and winter are always many. I’ll leave the links below: they are all clickable and will take you to the recipe you choose to read. For more recipe choices, divided between appetizers, first courses, main dishes, and side dishes, I recommend browsing the collection of pumpkin recipes!
Remember that I’m waiting for you every morning in the Facebook group and fan page of “Le Ricette di Bea” with the Recipe of the Day! An unmissable appointment for the whole community to start the day with a sweet or savory treat!
Let’s move on to today’s recipe: pumpkin soup without potatoes with leeks and spices!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 104.40 (Kcal)
- Carbohydrates 12.70 (g) of which sugars 4.66 (g)
- Proteins 2.42 (g)
- Fat 6.25 (g) of which saturated 0.93 (g)of which unsaturated 1.18 (g)
- Fibers 1.82 (g)
- Sodium 198.21 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pumpkin Soup Without Potatoes
- 10.6 oz pumpkin
- to taste leek
- to taste extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch paprika
- 1 pinch curry
- A few leaves thyme
- to taste mixed seeds
The quantities indicated are designed for the preparation of two portions of pumpkin soup without potatoes!
Tools to Prepare the Pumpkin Soup Without Potatoes With Leeks
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Wooden Spoon
- 1 Blender
- 2 Small Bowls
- 1 Spoon
Steps for the Pumpkin Soup Without Potatoes Recipe
Let’s start the preparation with the pumpkin. We take about 300 grams of pumpkin. We remove the outer part and the seeds using a knife and a spoon. We place it on a wooden cutting board and cut it into not too large cubes. This will reduce the cooking time in the pan.
We cut the leek into rings, remove the first outer part and leave it like that, not finely chopped because it will also be used as decoration for the pumpkin soup once plated.
We pour a drizzle of extra virgin olive oil into the pan and place it on the stovetop on low heat. Then we put the leek rings to sautée. Next, we add the pumpkin and proceed with the spices to flavor. I chose paprika and curry, but you can use others if you don’t like one or both of these ingredients.
We sprinkle with salt and pepper and add a few thyme leaves. We let the pumpkin cook in the pan for 20 to 30 minutes, stirring occasionally with a wooden spoon. The cooking time of the pumpkin in the pan will depend a lot on the cube size.
When we have finished the cooking of the pumpkin, we can proceed. We take a blender and pour the pumpkin into the bowl while still hot. Set aside some leek curls for decoration. If you’ve read the preface of the recipe, you know that I had previously prepared the pumpkin in the pan, so I reheated it and then blended it, so that the obtained soup can be nice and hot.
We then puree the pumpkin and plate it. We take two small bowls, pour the soup nice and hot and creamy and decorate with mixed seeds, leek tufts and, finally, a drizzle of extra virgin olive oil.
The pumpkin soups without potatoes with leek and spices are finally ready to be served at the table. All that remains is to wish you a good appetite and remind you that I’m waiting for you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Tips and Recipe Variations:
Tips: as already mentioned, cut the pumpkin into not too large cubes, so that the cooking times can be shortened. Do not sauté the leek too much, otherwise it will all get burnt.
Variations: you can change the type of pumpkin or the type of spices to use for this recipe. If you like, you can add some Greek yogurt drip or kefir, to make the pumpkin soup creamier.
