As soon as autumn arrives, this Easy Pumpkin and Leek Soup is a family favourite. When you say pumpkin, I don’t automatically think of a savoury pumpkin or squash soup. I think of harder to make sweet pumpkin desserts like pumpkin pie, pumpkin roll, and pumpkin pancakes.
Growing up we would eat pieces of Sweet Roasted Pumpkin with butter and brown sugar as a dessert. I never considered pumpkin to be a savoury dish until I met my wife. She made me the most amazing creamy Pumpkin and Leek Soup and I was completely hooked. I just love the smooth and silky pumpkin puree and leek with a hint of spices, in a delicious chicken stock.
Moving to Australia, it seems that they view pumpkin as more of a savoury dish, not a sweet dish. Pumpkin soup, savoury pumpkin scones, savoury pumpkin and vegetable pie, and not a sweet pumpkin pie in site anywhere! Australian Campbell’s Soup even makes canned pumpkin soup.
So now I get to enjoy the best of both pumpkin worlds, savoury and sweet. Pumpkin soup is also quite popular in the USA, especially around thanksgiving. My wife, Rita, has been experimenting with her pumpkin soup recipe for over 15 years, and this delicious and easy recipe is the result.
The hardest part of this meal is peeling the pumpkin, be careful not to cut your fingers when slicing the skin away from the pumpkin. If you buy a 2kg pumpkin, by the time you peel and deseed it, you should have the right amount for this recipe.
It’s quicker to use store-bought stock, however, it’s worth the flavour and time and nutrients to make chicken stock from scratch. Find my tasty chicken stock recipe here, plan ahead and make the stock the night before.
Like all my soup recipes, it’s a full pot, I’m not going to go through all this work and not have any leftovers! But if it’s too much Easy Pumpkin and Leek Soup for you, feel free to half the recipe. Bon Appetit! Приятного аппетита!
- 1 pumpkin or butternut squash peeled and diced (about 1.5kg diced)
- 1 large leek sliced
- 2 medium to large potatoes peeled and diced
- 2 teaspoon cumin - to taste
- ½ teaspoon nutmeg
- 6 cups chicken stock
- 3½ cups milk
- 4 tablespoons butter
- salt and pepper to taste
- In a stockpot, sauté sliced leek in butter. Once opaque, add cumin and stir throughout.
- Add the diced pumpkin and diced potato and mix with the leeks.
- Add the chicken stock and milk to the pumpkin mixture and bring to a boil, reduce heat to medium/low and simmer for about 20 minutes. Pumpkin and potatoes must be soft enough for a fork to easily pierce.
- Remove soup from the heat and add nutmeg.
- Using a stick blender/immersion blender, blend the soup mix until desired consistency is smooth without any lumps.
- Taste. Add salt and pepper to taste. Serve with a dollop of sour cream and a crusty loaf of bread.