Pumpkin, Leek, and Saffron Soup, a recipe as simple to prepare as it is delicious, perfect for warming up cold autumn and winter evenings. This soup is one of those classic comfort foods that are filling and delicious and is perfect accompanied by croutons or toasted bread.
This recipe is suitable for everyone as it’s naturally vegan, gluten-free, and lactose-free!
The preparation is truly intuitive: just cook the leeks and pumpkin in a pot or pan, add the saffron, blend and season to taste!
At the end of the recipe in the FAQ section, I have answered some frequently asked questions about this soup. If you have other questions or curiosities, leave a comment or use the appropriate form.
Also try these pumpkin creams, each more delicious than the last.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 187.57 (Kcal)
- Carbohydrates 29.97 (g) of which sugars 10.81 (g)
- Proteins 4.18 (g)
- Fat 7.71 (g) of which saturated 1.23 (g)of which unsaturated 0.24 (g)
- Fibers 2.98 (g)
- Sodium 859.38 (mg)
Indicative values for a portion of 250 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
- 1.8 lbs pumpkin (butternut)
- 2 leeks
- 1 packet saffron
- 4.25 cups vegetable broth
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste dried oregano
Tools
- Pot
- Cutting Board
- Immersion Blender
- Ladles
- Knife
Pumpkin, Leek, and Saffron Soup Recipe
Disclaimer: The “Tools” section contains affiliate links.
Find this recipe in the collection Vegan Recipes, Sweet and Savory, More than 50 Ideas for All Tastes.
Start preparing the pumpkin, leek, and saffron soup by cleaning the leek from the outer and damaged leaves and the base. Slice it into rings and set aside.
Peel the pumpkin and remove the seeds. First cut it into slices and then into cubes of more or less the same size.
Heat two tablespoons of extra virgin olive oil in a pot or pan.
Add the leek and sauté for 2 minutes.
Also add the pumpkin to the pot and let it season for 3-5 minutes.
Cover everything with vegetable broth (or alternatively salted boiling water) and cook over low heat for 25-30 minutes.
Dissolve the saffron in a little broth or water and add it to the vegetables.
Cook for another 5 minutes.
Turn off the heat and blend the pumpkin with an immersion blender: you can decide to leave some chunks or make a smooth cream.
Season the soup with black pepper and a bit of dried oregano or another aromatic herb of your choice.
Pour the soup into bowls and season again with some oregano and a drizzle of raw extra virgin olive oil.
Bring the pumpkin, leek, and saffron soup to the table immediately.
Pumpkin, Leek, and Saffron Soup
Check this section for answers to your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
In the collection PUMPKIN RECIPES, SWEET AND SAVORY you will find many ideas for cooking pumpkin.
FAQ (Frequently Asked Questions)
How long can this pumpkin soup be stored?
A couple of days in the refrigerator in an airtight container or you can freeze it for about 3 months.
Can I use this soup as a pasta sauce?
Certainly, but if you don’t want to store it, prepare half the dose.
Can I use the leek scraps?
You can use the outer leaves of the leek to make vegetable broth.
Also try the MUSHROOM AND BEAN CREAM.
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