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Pumpkin and Leek Soup: creamy pumpkin leek soup — Soup Recipes recipe | AfoodrinkSoup Recipes

Pumpkin and Leek Soup

This smooth pumpkin and leek soup is cozy, simple, and gently savory. A potato adds body, while a splash of half-and-half rounds out the sweetness of the pumpkin.

Total time
55 min
Yield
6 servings
Difficulty
Easy

Prep 20mCook 35mFrench-InspiredSoup Recipes

Pumpkin and leek soup is the kind of cool-weather recipe that feels calm and practical. Leeks bring a soft onion flavor without sharpness, and pumpkin turns silky once simmered and blended.

Use fresh sugar pumpkin if you have one, or swap in peeled butternut squash for the same cozy texture. A small potato helps thicken the soup naturally, so you do not need much cream.

Serve it with toast, a green salad, or a grilled cheese sandwich for a simple dinner. It also makes a good make-ahead lunch because the flavor deepens after a night in the fridge.

01What you'll need

Ingredients

10 items · 6 servings

  • 2 tablespoons olive oil
  • 3 medium leeks, white and light green parts only, trimmed and thinly sliced, about 270 g
  • 2 garlic cloves, minced
  • 1 small sugar pumpkin, peeled, seeded, and cut into 1-inch cubes, about 900 g prepared pumpkin
  • 1 medium Yukon Gold potato, peeled and diced, about 170 g
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup half-and-half

02How to make it

Step-by-step

  1. 1. Wash the leeks

    Slice the leeks, then place them in a bowl of cold water and swish them with your hands. Leeks often hide grit between their layers. Lift them out of the water with your hands or a slotted spoon, leaving any dirt behind, and drain well.

  2. 2. Soften the leeks

    Warm the olive oil in a large soup pot over medium heat. Add the leeks and cook for 8 to 10 minutes, stirring often, until they look soft and glossy. Lower the heat if they start to brown too quickly.

  3. 3. Add the garlic

    Stir in the minced garlic and cook for 30 seconds to 1 minute. It should smell fragrant, but it should not turn dark.

  4. 4. Simmer the vegetables

    Add the pumpkin, potato, vegetable broth, salt, pepper, and nutmeg. Stir well. Bring the soup to a boil, then reduce the heat to a gentle simmer, which means small bubbles rise steadily but the soup is not rapidly boiling.

  5. 5. Cook until tender

    Cover the pot partway and simmer for 20 to 25 minutes, or until the pumpkin and potato are very tender when pierced with a fork. The vegetables should be soft enough to blend smoothly.

  6. 6. Blend the soup

    Turn off the heat. Blend the soup with an immersion blender directly in the pot until smooth. If using a countertop blender, blend in batches and vent the lid slightly so steam can escape. Hold a towel over the lid for safety.

  7. 7. Finish and season

    Stir in the half-and-half and warm the soup over low heat for 2 to 3 minutes. Do not boil after adding the dairy. Taste and add more salt or pepper if needed.

03From our kitchen

Cook's tips

  • Make-ahead: Cook and blend the soup up to 3 days ahead. For the freshest flavor, stir in the half-and-half when reheating rather than before storing.
  • Storage: Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often.
  • Freezing: For best texture, freeze the soup before adding the half-and-half. Freeze for up to 3 months, thaw overnight in the fridge, then reheat and add the dairy at the end.
  • Pumpkin swap: Peeled butternut squash works very well in place of pumpkin. Canned pumpkin can also work, but the soup will be thicker and more concentrated; use two 15-ounce cans and simmer for about 10 minutes before blending.
  • Dairy-free option: Replace the half-and-half with unsweetened coconut milk, oat cream, or simply a little extra broth. Coconut milk will add a mild coconut flavor.
  • If the soup is too thick: Stir in more broth, 1/4 cup at a time, until it reaches the texture you like. If it is too thin, simmer uncovered for a few minutes to reduce it.

Cook's note

Nutrition is calculated with fresh pumpkin, low-sodium vegetable broth, and half-and-half. Optional toppings such as pumpkin seeds, croutons, herbs, or extra cream are not included.

04Frequently asked

Questions & answers

Can I use canned pumpkin for pumpkin and leek soup?

Yes. Use two 15-ounce cans of plain pumpkin puree, not pumpkin pie filling. Add it after the leeks and garlic have softened, along with the broth and potato. Simmer until the potato is tender, then blend.

Do I have to peel fresh pumpkin?

For this smooth soup, yes. Sugar pumpkin skin can stay tough even after simmering. Use a sturdy peeler or cut the pumpkin into wedges first, then trim the peel away with a knife.

Why is my leek soup gritty?

The leeks probably needed a deeper wash. After slicing, soak them in cold water and swish them well. Always lift the leeks out of the water instead of pouring the water and grit back over them.

Can I make this soup vegan?

Yes. Use unsweetened coconut milk, oat cream, or extra vegetable broth instead of half-and-half. The rest of the recipe is plant-based if your broth is vegan.

What should I serve with pumpkin and leek soup?

Try crusty bread, garlic toast, a simple green salad, roasted chickpeas, or a grilled cheese sandwich. For a lighter topping, add chopped parsley or chives.

05Per serving

Nutrition facts

Nutrition Facts

6 servings

Amount per serving

Calories166

% Daily Value*

Total Fat7 g
9%
Saturated Fat2 g
10%
Cholesterol8 mg
3%
Sodium311 mg
14%
Total Carbohydrate24 g
9%
Dietary Fiber2 g
7%
Total Sugars8 g
Protein4 g
8%
Vitamin D0.1 mcg
1%
Calcium91 mg
7%
Iron2.4 mg
13%
Potassium776 mg
17%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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