Pumpkin and Leek Soup
Another winter classic and a family tradition. This soup is so creamy and nourishing. Using leek adds enhances the sweetness from the pumpkin, it’s totally worth it. Option to replace with onion and even add some potato for extra creaminess.
This creation is also gluten free. Enjoy!
Pumpkin and Leek Soup
Ingredients
- 1 leek
- 1/2 large pumpkin
- 2 celery stalks
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- pepper
- 1 teaspoon mixed dry herbs
- 4 cups vegetable stock
Method
- Peel pumpkin and roast at 180 degrees until soft.
- Crush garlic and finely dice leek.
- Heat olive oil in a medium to large pot and sauté leek and garlic until translucent.
- Add finely diced celery and cook another two minutes.
- Add roasted pumpkin, vegetable stock, herbs and spices, salt and pepper and let simmer with lid on for 20 minutes.
- Once cooked, blend with a stick blender until smooth. Serve with crusty sourdough bread.
Frequently Asked Questions
Can you suggest alternatives for leek and celery if someone doesn't have these ingredients on hand?
Certainly! You can replace leek with onion for a similar flavour profile. If you don't have celery, you can add some diced potato to the soup for extra creaminess and body.
Why is it important to roast the pumpkin before adding it to the soup?
Roasting the pumpkin before adding it to the soup enhances its flavour and sweetness. It also helps to soften the pumpkin, making it easier to blend into a smooth and creamy soup.
What role do the ground cumin, mixed dry herbs, salt, and pepper play in the flavour of the soup?
The ground cumin adds a warm and earthy flavour to the soup, while the mixed dry herbs contribute a herbaceous and aromatic quality. Salt enhances the overall taste, and pepper provides a hint of spiciness. Together, these spices and seasonings balance the sweetness of the pumpkin and leek.
Can you recommend any garnishes or toppings to serve with this pumpkin and leek soup?
This soup pairs wonderfully with a slice of crusty sourdough bread. You can also garnish it with a dollop of sour cream or yogurt, a sprinkle of fresh herbs like parsley or chives, or a drizzle of olive oil.
Is this pumpkin and leek soup suitable for individuals with dietary restrictions, such as being gluten-free?
Yes, this pumpkin and leek soup is gluten-free. It's suitable for individuals who need to avoid gluten in their diet.
How long can I store this soup, and what is the best way to store it for later use?
You can store this soup in an airtight container in the refrigerator for up to several days. To keep it fresh for a longer period, consider freezing it. Just allow it to cool completely, transfer it to a freezer-safe container, and store it in the freezer for a few months. Thaw and reheat when you're ready to enjoy it again.
