Today I made my pumpkin and leek cream soup even creamier with the addition of potatoes!
Here’s another of my comfort food recipes not to be missed! You can find the others all in the Soups, Broths, and Creams category of the blog.
In autumn, there are plenty of comfort food dishes: among my favorites are certainly the porcini mushroom soup or the borlotti bean and rosemary cream… I could give you an endless list! But tonight I chose this delight, easy and quick to prepare, enriched with a small chef’s touch: the garnish on the dish, which made the cream soup even more special and impressed my guests. If you want to try it, join me in the kitchen!
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 292.88 (Kcal)
- Carbohydrates 38.43 (g) of which sugars 7.61 (g)
- Proteins 7.50 (g)
- Fat 13.69 (g) of which saturated 2.72 (g)of which unsaturated 4.32 (g)
- Fibers 3.84 (g)
- Sodium 1,653.13 (mg)
Indicative values for a portion of 450 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
- 21 oz pumpkin
- 9 oz potatoes
- 1 leek (large)
- 3 tbsp extra virgin olive oil
- 4 cups vegetable broth
- to taste salt
- to taste pepper
- 3 tbsp plain natural yogurt
- to taste pumpkin seeds
- A few leaves sage
- bread croutons
Tools: pumpkin, leeks, and potato cream soup
- Peeler
- Knife
- Saucepan
- Immersion blender
Recipe: pumpkin, leeks, and potato cream soup
Peel the pumpkin, remove the seeds, and cut it into cubes.
Peel and cut the potatoes into pieces the same size as the pumpkin.
Now handle the leek: cut away the roots and the dark green tip, save only the white and light green part; remove the two-three tougher outer leaves, then slice the leek transversely to obtain rings of the desired thickness.
In a large saucepan, heat the oil over low heat, then add the freshly cut leek and let it soften for 5-6 minutes.
Add the pumpkin and potatoes to the leek sauté, mix well, and let them absorb the flavor for a couple of minutes, then pour in the hot vegetable broth to cover them.
Bring to a boil, then lower the heat and cook covered for about 25-30 minutes, until everything is soft.
With an immersion blender, blend the vegetables until you get a smooth cream (if it’s too thick, add some broth). Adjust with salt and pepper.
Turn off the heat, let the cream cool slightly, then garnish with whole plain yogurt, pumpkin seeds, flavored bread croutons, a few sage leaves, and the essential drizzle of extra virgin olive oil.
And here you find the cream served directly in the bowl, ready to be brought to the table. You can choose how you prefer to present it: you can garnish it already in the saucepan (as described above), for a more rustic and convivial effect, or complete it on the plate, creating a more precise and personal decoration. In both cases, the result will be inviting and perfect for a warm and creamy treat.
Storage and tips
Storage: the pumpkin, leeks, and potato cream soup can be stored in the refrigerator, well-closed in an airtight container, for 2–3 days. When serving it, just gently reheat it in a saucepan, adding a drop of water or broth if it’s too thick. It can also be frozen for about a month: when needed, thaw it in the fridge and then heat it as usual.
Tips: cut the vegetables into pieces of the same size: they will cook evenly, and you will get a more homogeneous and quicker cream to blend. Also, let the leek soften well over low heat before adding pumpkin and potatoes: it will give the cream a more fragrant flavor.
FAQ
How can I make the pumpkin, leeks, and potato cream soup creamier?
If you want it extra smooth, blend it for an extra minute or pass it through a fine sieve: you will get a silky restaurant-grade cream.
Can I substitute the whole yogurt?
Yes, you can use Greek yogurt or plant-based cream, depending on your preference. The flavor will slightly change but will maintain its creaminess.
Which type of pumpkin is best for this cream?
The best pumpkins are those with sweet, firm, and non-stringy flesh. Ideal varieties are Butternut, Delica, Violina, and Mantovana. Avoid overly fibrous or ornamental pumpkins.
