Creamy Pumpkin and Leek Soup Recipe

Jump To Recipe
Avatar Author's default profile picture
Recipes.net Team Published: May 20, 2020 Modified: December 17, 2020
Creamy Pumpkin and Leek Soup Recipe

A creamy soup similar to Vichyssoisse, but the taste is definitely more pumpkin than leek. The hot sauce and sherry give it a “bite” that’s unique and delicious. You’ll never regret trying out our pumpkin soup recipe.

How To Make Creamy Pumpkin and Leek Soup

A pumpkin soup made extra creamy and garnished with leek strips for that added flavor. It’s also got that spice thanks to the hot sauce.

  • 1 lb pumpkin (diced)
  • 2 large leeks
  • 2 pts chicken stock
  • 2 tbsps olive oil
  • 1 large onion (chopped)
  • 2 tbsps flour
  • salt
  • black pepper (to taste)
  • 3 large russet potatoes (diced)
  • 1 cup milk
  • ½ tsp dried thyme
  • 1 tsp hot sauce
  • 2 tbsps cream sherry
  • non-stick cooking spray
  • croutons

Garnish: Leek Strips:

  1. Trim and wash the leeks carefully to remove any grit.
  2. Unpeel a 4-inch length of green from one of the leeks.
  3. Slice in long thin strips to be used for garnish.
  4. Spray a non-stick skillet with cooking spray and heat over moderate heat.
  5. Add the leek strips, stirring until limp and beginning to turn brown.
  6. Drain on kitchen towel.
  7. Thinly slice the remaining leeks.

Pumpkin Soup:

  1. Heat the olive oil in a large pot and add the leeks, pumpkin and onion, sprinkle with the flour and fry gently, stirring often, for 10 minutes until soft, not brown.
  2. Add salt, pepper, potatoes and stock.
  3. Blend in the milk.
  4. Cover and bring to the boil.
  5. Reduce heat, add thyme and simmer for 15 minutes or until vegetables are tender.
  6. Stir in the hot sauce and sherry.
  7. Cool and liquidize in a blender.
  8. Return to pot and reheat gently.
  9. Taste for seasonings.
  10. Serve in individual bowls garnished with the cooked leek strips and croutons.

How To Make Creamy Pumpkin and Leek Soup

No ratings yet

A pumpkin soup made extra creamy and garnished with leek strips for that added flavor. It's also got that spice thanks to the hot sauce.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves:
Advertisement
Continue Reading Below

Ingredients

  • 1 lb pumpkin, diced
  • 2 large leeks
  • 2 pts chicken stock
  • 2 tbsps olive oil
  • 1 large onion, chopped
  • 2 tbsps flour
  • salt
  • black pepper , to taste
  • 3 large russet potatoes, diced
  • 1 cup milk
  • ½ tsp dried thyme
  • 1 tsp hot sauce
  • 2 tbsps cream sherry
  • non-stick cooking spray
  • croutons

Instructions

Garnish: Leek Strips:

  1. Trim and wash the leeks carefully to remove any grit.
  2. Unpeel a 4-inch length of green from one of the leeks.
  3. Slice in long thin strips to be used for garnish.
  4. Spray a non-stick skillet with cooking spray and heat over moderate heat.
  5. Add the leek strips, stirring until limp and beginning to turn brown.
  6. Drain on kitchen towel.
  7. Thinly slice the remaining leeks.

Pumpkin Soup:

  1. Heat the olive oil in a large pot and add the leeks, pumpkin and onion, sprinkle with the flour and fry gently, stirring often, for 10 minutes until soft, not brown.
  2. Add salt, pepper, potatoes and stock.
  3. Blend in the milk.
  4. Cover and bring to the boil.
  5. Reduce heat, add thyme and simmer for 15 minutes or until vegetables are tender.
  6. Stir in the hot sauce and sherry.
  7. Cool and liquidize in a blender.
  8. Return to pot and reheat gently.
  9. Taste for seasonings.
  10. Serve in individual bowls garnished with the cooked leek strips and croutons.
Advertisement
Continue Reading Below
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

pumpkin ginger soup recipe
Soup

Pumpkin Ginger Soup

Mixing the sweet earthiness of pumpkin with the refreshing and…
Total 45 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to