Light pumpkin and leek soup, without potatoes and cream, a true winter comfort food, quick, simple, and with many properties. Today’s recipe is a lighter version of the already tested pumpkin, potato, and carrot soup I proposed some time ago, a dish made with just two basic ingredients: pumpkin and leek. Ideal to prepare on cold and damp evenings, to alternate with other creams like leek soup without potatoes, a great idea to save among the soups, broths, and creamy soups that warm the heart!
If you want, also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 206.73 (Kcal)
- Carbohydrates 24.80 (g) of which sugars 9.01 (g)
- Proteins 4.02 (g)
- Fat 11.82 (g) of which saturated 1.72 (g)of which unsaturated 9.56 (g)
- Fibers 2.76 (g)
- Sodium 1,437.04 (mg)
Indicative values for a portion of 345 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
- 2 leeks
- 2.2 lbs pumpkin (approximately 1.3 lbs of cleaned flesh)
- 4 1/4 cups vegetable broth
- 4 tbsp olive oil
- 1 shallot
- 1 sprig rosemary
- to taste salt
- to taste pepper
- to taste mixed seeds (optional)
Tools
- Casserole
- Immersion Blender
Recipe for Pumpkin and Leek Soup
Cut and clean the pumpkin from fibers and seeds (see here how to do it) then cut it into cubes.
Also clean the leeks by removing the outer leaves (about 1-2 layers), then slice them until you reach the pale green part.
In a pot large enough to hold all the vegetables, place the oil with the chopped shallot and sauté until golden, then add the sliced leeks and let them soften over moderate heat for about 10 minutes, stirring often (add a little broth if needed).
Add the diced pumpkin along with a few ladles of broth and continue cooking for another 10 minutes or until the vegetables are soft.
Now use an immersion blender to blend everything together until you get a smooth cream. Add salt, pepper, a sprig of rosemary, and continue cooking over low heat for another 5-10 minutes to enhance the flavor of the soup.
Here is your pumpkin and leek soup ready, delicate and simple, a true delight! Serve it hot, with a drizzle of raw oil and accompanied by crunchy oven-toasted flavored croutons or, if you prefer, with mixed seeds.
Storage and Tips
Storage: This soup can be stored in the refrigerator for one day in an airtight container. Before reusing it, it is recommended to reheat it by adding a few tablespoons of broth.
Tips: The amount of broth can vary based on your preference for the soup’s thickness; use less if you like it thicker, or add more if you prefer a thinner cream.
