This Pumpkin Leek Soup is heartwarming and easy to make. Perfect comfort food for autumn and winter, this soup is naturally thickened with potatoes, flavored with leek and spices like Cumin and Turmeric. This is an Australian favorite!
As soon as autumn arrives, this Creamy Pumpkin Leek Soup is a family favorite. Here is Australia, pumpkins are usually served as a savory dish, and pumpkin soup is very popular. Even Campbell's Soup sells it in cans. However, homemade pumpkin soup always tastes better!
Ingredients for Pumpkin Leek Soup
Try to use the freshest ingredients when cooking to ensure maximum nutrients. You can use store bought broth or stock cubes for an easy shortcut, but Instant Pot Bone Broth always tastes best.
- Pumpkin
- Leek
- Potatoes
- Spices - Cumin, Nutmeg and Turmeric to add color and flavor
- Chicken Broth/Vegetable Stock
- Milk (fewer calories than using whipping cream)
- Butter
- Salt and Pepper
What Pumpkin is Best for Soup?
You can use any hard pumpkin when making pumpkin soup, but avoid varieties that are 'stringy' like Spaghetti Squash. For obvious reasons, they won't blend well in the soup. Here are my suggestions.
- Butternut Squash - most popular for soups and higher in pumpkin
- Japanese Pumpkin - also called Kabocha Squash, a winter squash
- Jarrahdale or Queensland Blue - popular Australian varieties for soups
Equipment You'll Need
Stick Blender or Immersion Blender is the only appliance you'll need for this recipe. It's easy to blend all the ingredients while still in the pot, saving you extra washing time. If you don't have a Hand Blender, then you can transfer the soup to a traditional blender and blend in batches.
How to Peel a Pumpkin
The hardest part of making Pumpkin Soup is peeling the pumpkin. Don't be fooled by the Jamie Oliver nonsense that you can eat the pumpkin peel in the soup. (well, that's not for me!)
- Using a sharp knife, cut the pumpkin into quarters or wedges.
- Carefully slice the peel away from the pumpkin, taking care not to slice your fingers.
- Alternatively, you can roast the pumpkin and the peels remove easily.
How to Thicken Pumpkin Soup
Some people thicken soups and sauces by adding cornstarch mixed with water. Whatever you do, please do not do that! This recipe uses 3 medium potatoes to thicken the Pumpkin Leek Soup, use 5 for extra thick soup. You can also blend a can of Chickpeas with the potatoes to make it even thicker.
Making Pumpkin Soup Creamy
This recipe uses milk to make pumpkin soup creamy. Milk is a lower fat alternative to whipping cream. If you want to use cream, use 1 cup of cream and increase your chicken stock in your soup. Alternatively, you can use coconut milk for an Asian twist.
How to Make Pumpkin and Leek Soup
You'll need a 4½ pound or 2kg pumpkin. By the time you peel and de-seed it, you should have the right amount for this recipe. Leek adds a gently onion-y flavor to the soup. If you don't have leek, you can substitute with an onion instead.
- Saute sliced leeks in butter, add ground cumin.
- Add diced pumpkin, potatoes and soup broth.
- Simmer for 20 minutes until vegetables are cooked.
- Remove from heat and add nutmeg and turmeric.
- Using immersion blender, mix until smooth.
- Season with salt and pepper.
Roasted Pumpkin Soup
Roasting Vegetables adds great flavor to soups, but also add extra time and cooking steps. Here is how I make Roasted Pumpkin Soup.
- Preheat oven to 400°F/200°C
- Toss diced pumpkins with oil and bake for about 40 minutes until tender.
- Saute sliced leeks in butter, add cumin.
- Add diced potatoes and soup broth and simmer for 20 minutes until cooked.
- Add roasted pumpkin, nutmeg and turmeric.
- Using immersion blender, mix until smooth.
- Season with salt and pepper.
Garnish for Pumpkin Soup
- dollop of sour cream with chives
- roasted pepitas or pumpkin seeds
- crumble fried bacon
- croutons or cheesy garlic bread loaf
- save a few pieces of roasted pumpkin for garnish
- fresh parsley
Recipe Tips
- Add More Potatoes - The potato is added as a thickener. If you like a thick soup, add an extra potato or a can of chickpeas
- Freeze Leftovers - This is a large batch of Pumpkin Leek Soup - it's perfect to freeze to enjoy in a few weeks
- Add Roots - Add fresh ginger or turmeric for extra flavor
- It's HOT! - Blending hot soup can be dangerous! Allow soup to cool before blending, or cover pot with a kitchen towel while blending so it doesn't splatter everywhere
- Boost Vegetables - For extra veggies, add 2 carrots to your soup
- Blend well - My soup as photographed, was a bit thick and chunky. This soup should be smooth and velvety
Pumpkin Recipes You'll Love
Like all my soup recipes, it's a full stock pot, I'm not going to go through all this work and not have any leftovers! This thick Pumpkin, Leek and Potato Soup that really hits the spot during the colder months. Bon Appetit! Приятного аппетита!
Equipment
- 1 Immersion Blender
Ingredients
- 1 pumpkin or butternut squash about 1.5kg (3lbs) peeled and diced
- 1 large leek sliced
- 3 large potatoes peeled and diced
- 2 teaspoons cumin ground
- 2 teaspoons turmeric ground
- ½ teaspoon nutmeg ground
- 6 cups chicken broth or vegetable stock
- 3 ½ cups milk
- 4 tablespoons butter
- salt and pepper to taste
Instructions
- In a stockpot, sauté sliced leek in butter. Stir in cumin.
- Add the diced pumpkin, diced potato and soup stock.
- Bring to a boil, reduce heat and simmer for about 20 minutes until vegetables are cooked.
- Remove soup from the heat and add nutmeg and turmeric.
- Using a stick blender, carefully blend the cooled soup mix until desired consistency achieved.
- Taste. Add salt and pepper to taste. Serve with a dollop of sour cream and a crusty loaf of bread.
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