Recipe: Appetizing Easy Pumpkin, leek and potato soup

Easy Pumpkin, leek and potato soup. Pumpkin, Sweet Potato, and Leek Soup Pumpkin, Sweet Potato, and Leek Soup. Easy Pumpkin, leek and potato soup Loved this soup. The colour and consistency will depend on the amount of cream you use.

Adjust seasonings and serve garnished with fresh parsley. Heat the oil in a saucepan over medium heat. Add the potato, pumpkin and stock to the pan. You can cook Easy Pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Easy Pumpkin, leek and potato soup

1. You need 2 kg of Pumpkin.
2. You need 2 medium of potatoes.
3. It's 3 clove of garlic.
4. It's 1 of leek.
5. You need 1 1/2 liter of vegetable stock.
6. You need 300 ml of cooking cream.
7. You need 5 grams of fresh chives.
8. Prepare 1 pinch of salt and pepper to taste.

Pumpkin, Potato and Leek soup Gluten Free, Soup. It is becoming my 'go to recipe' because the leftovers are so easy and handy for work lunch or tea. I just love the smooth and silky pumpkin puree and leek with a hint of spices, in a delicious chicken stock. While there are many "fancier" such recipes out there for leek/potato soup, whcich I do make once in awhile, this one is often my go-to for the ease of it.

Easy Pumpkin, leek and potato soup step by step

1. peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin.
2. wash and slice the leek.
3. peel and dice the potatoes into similar size chunks as the pumpkin.
4. peel the 3 cloves of garlic but leave them whole..
5. in a large pot or saucepan add the vegetable stock. you can either use ready made stock or 1.5lt of boiling water with the appropriate quantity of stock cubes..
6. add the pumpkin, potato, leek, salt, pepper and garlic into the pot with the stock and allow to simmer until all ingredients cooked through and soft. remember to keep stirring every 5 minutes or so..
7. while the vegetables are cooking, finely chopped the chives and add half into the pan with the vegetables to allow to cook with them. keep the other half for garnish..
8. once the vegetables are cooked use either a stick blender to blend into a liquid or use a blender then transfer back into the pot..
9. turn the heat down to low and stir in the cooking cream until mixed through..
10. ready to serve. you can use prewarmed bowls if you like and garnish each serving with a little of the remaining chives. always nice to serve with some toasted bread chunks..

You can be flexible with more/less ingredients and results always good. When we think of pumpkin, we usually think of autumn sweets — like pumpkin pie, pumpkin cheesecake, pumpkin bread, or pumpkin muffins — and those are happy thoughts! But pumpkin's earthy flavor is wonderful in savory dishes too, like this velvety pumpkin soup flavored with leeks, apples, and maple syrup. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.