The pumpkin and leek soup is a perfect winter dish, a thick and delicate cream with a sweet and savory taste thanks to the mix of pumpkin and leeks. This creamy and tasty soup is quick to prepare, here is the recipe with the steps to follow.
If you like creamy soups, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 391.52 (Kcal)
- Carbohydrates 60.15 (g) of which sugars 11.23 (g)
- Proteins 8.93 (g)
- Fat 14.39 (g) of which saturated 3.44 (g)of which unsaturated 6.20 (g)
- Fibers 5.88 (g)
- Sodium 1,154.67 (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 for 2 people
- 10.5 oz pumpkin
- 1 leek
- 4.2 cups water
- to taste salt
- to taste extra virgin olive oil
- to taste pepper
- 3.5 oz croutons
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot 2 quarts
- 1 Blender
Procedure
Making a delicious pumpkin and leek soup is very easy, here is the recipe to follow with all the steps.
First, start with the pumpkin; remove the seeds, peel it, and cut it into uniform cubes. The smaller the cubes, the faster they will cook.
After cutting the pumpkin, it’s time to prepare the leek. Remove the old and damaged outer leaves, cut the base with the roots, and start slicing it.
Again, I recommend thin and uniform slices to speed up the cooking.
Put a drizzle of oil in a pan, add the sliced leek, and cook over high heat until completely wilted.
At this point, deglaze with water and add the prepared pumpkin cubes.
Cook for 10-15 minutes until the pumpkin is fully cooked. Remove the vegetables and put them in a blender or the cup of an immersion blender. Keep the cooking liquid aside and add it only if necessary later.
Blend the vegetables until you get a pumpkin and leek soup with the desired consistency.
Now that the soup is ready, just heat it to serve in a deep dish.
Your pumpkin and leek soup is ready!
Plating Tips:
Serve the pumpkin and leek soup in a deep dish or bowl. Complete the dish with a crunchy note by adding homemade garlic croutons. For a lighter version, you can top the soup with seeds or nuts, pumpkin seeds, or crispy fried leeks are excellent choices.
