The pumpkin soup with leeks and broccoli is a perfect comfort food ideal for winter. The addition of kefir makes this soup particularly light, unlike typical soups that use cream. Leeks also contribute to a unique taste as they pair very well with pumpkin.
Soups are perfect for winter dinners, as they are warm and light, making them easily digestible. Made with fresh, seasonal ingredients, they allow you to load up on vitamins and hence health.
They are also convenient and easy to prepare, as you simply throw everything into a pot and blend at the end of cooking; plus, they are perfect for being made in advance and reheated when needed. Make a nice stock and keep them in the fridge so you always have dinner ready!
If you want to try other delicious soups, check out
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 297.58 (Kcal)
- Carbohydrates 50.83 (g) of which sugars 13.50 (g)
- Proteins 10.11 (g)
- Fat 8.49 (g) of which saturated 1.52 (g)of which unsaturated 0.41 (g)
- Fibers 6.32 (g)
- Sodium 1,837.64 (mg)
Indicative values for a portion of 650 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 Pumpkin Soup with Leeks and Broccoli
- 1.1 lbs pumpkin (cleaned)
- 1 leek
- 1 potato
- 1 head broccoli
- 4.2 cups vegetable broth
- 0.85 cups kefir
- 2 slices stale bread
- 1 pinch sweet paprika
- 1 pinch dried oregano
- 3 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Immersion Blender
Preparation of Pumpkin Soup with Leeks and Broccoli
Slice the pumpkin, peel it, and cut it into cubes
Do the same with the potato
Thoroughly wash the leek and slice it (including the green part)
Set aside about 1/4 of the sliced leek to sauté in a pan with half a tablespoon of EVO oil and a pinch of salt
Put two tablespoons of oil in a saucepan and sauté the sliced leeks, pumpkin, and cubed potatoes
Salt and add the vegetable broth, then simmer on low heat for 30 minutes or until all the vegetables are tender
Meanwhile, clean the broccoli head and cut it into florets to steam for about 10 minutes (they should be soft but not mushy)
Cube the bread and season it with the last half tablespoon of EVO oil, sweet paprika, and a pinch of oregano. Toast the bread in a non-stick pan, turning often until crispy
When the pumpkin, leeks, and potato are cooked, add 150 g of kefir (reserve the rest for serving) and blend until creamy.
To serve, put some pumpkin soup in individual bowls, add some steamed broccoli florets and salted, a spoonful of sautéed leeks, sprinkle each bowl with some kefir and bread croutons. Optionally, you can also add a sprinkle of mixed seeds.
