Creamy Pumpkin Soup

Creamy Pumpkin Soup with Leek and Potato

Tasty Pumpkin Soup - thick and creamy, with leek, potatoes, cumin and nutmeg. Classic comfort food served with a dollop of sour cream. Everyone loves this cold weather autumn favorite.

Course Dinner, Soup
Cuisine American, Australian
Keyword creamy pumpkin soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author PetersFoodAdventures


  • 1 pumpkin or butternut squash about 1.5kg (3lbs) peeled and diced
  • 1 large leek sliced
  • 2 large potatoes peeled and diced
  • 2 teaspoon cumin
  • 1/2 teaspoon nutmeg
  • 6 cups chicken broth or vegetable stock
  • 3 1/2 cups milk
  • 4 tablespoons butter
  • salt and pepper to taste


  1. In a stockpot, sauté sliced leek in butter. Once opaque, add cumin and stir throughout.
  2. Add the diced pumpkin and diced potato and mix with the leeks.
  3. Add the soup 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.

  4. Remove soup from the heat and add nutmeg.
  5. Using a stick blender/immersion blender, blend the soup mix until desired consistency achieved.

  6. Taste. Add salt and pepper to taste. Serve with a dollop of sour cream and a crusty loaf of bread.