Recipes/Blog

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!

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Serves: 6

Ingredients

1 leek

1/2 large pumpkn

2 celery stalks

3 cloves garlic

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon salt

Pepper to taste

1 teaspoon mixed dry herbs

4 cups of 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.

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