Easy Pumpkin, leek and potato soup
Easy Pumpkin, leek and potato soup

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, easy pumpkin, leek and potato soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Easy Pumpkin, leek and potato soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Easy Pumpkin, leek and potato soup is something which I’ve loved my whole life.

Heat the oil in a saucepan over medium heat. Add the potato, pumpkin and stock to the pan. Pumpkin, Sweet Potato, and Leek Soup Pumpkin, Sweet Potato, and Leek Soup.

To get started with this particular recipe, we must first prepare a few components. You can cook easy pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easy Pumpkin, leek and potato soup:
  1. Take 2 kg Pumpkin
  2. Make ready 2 medium potatoes
  3. Make ready 3 clove garlic
  4. Get 1 leek
  5. Prepare 1 1/2 liter vegetable stock
  6. Get 300 ml cooking cream
  7. Make ready 5 grams fresh chives
  8. Make ready 1 pinch salt and pepper to taste

Cook over low heat until heated through, but do not boil. Adjust seasonings and serve garnished with fresh parsley. 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.

Instructions to make Easy Pumpkin, leek and potato soup:
  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.

Allow to cool slightly and scrape out pumpkin flesh. Place thyme, bay leaf and parsley in a small cheese cloth, tie closed and put on top of the leeks. A tip when you are roasting your vegetables. You will know the pumpkin and sweet potato is done when the pumpkin has caramelised and is soft enough to scoop away from the skin. Heat the oil in a large saucepan over medium heat.

So that’s going to wrap it up for this exceptional food easy pumpkin, leek and potato soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!