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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy pumpkin, leek and potato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Easy Pumpkin, leek and potato soup is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Easy Pumpkin, leek and potato soup is something which I’ve loved my whole life.

Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown. This leek and potato soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.

To begin with this recipe, we must first prepare a few components. You can have 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. Prepare 2 kg Pumpkin
  2. Take 2 medium potatoes
  3. Get 3 clove garlic
  4. Get 1 leek
  5. Prepare 1 1/2 liter vegetable stock
  6. Take 300 ml cooking cream
  7. Get 5 grams fresh chives
  8. Get 1 pinch salt and pepper to taste

Here what you need: Leeks - essential for a LEEK soup So easy to make and garlic croutons finish it off to perfection. Now making my second batch this week. Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day.

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.

To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons. This version is almost identical to the full-blown version, with the exception that rather than pressing the potatoes through a ricer, you just dump all of the ingredients into a blender, blending it just until puréed (the more you blend it the gluier it becomes). A lovely fresh soup for spring. Serve with a drizzle of hot sauce and some crusty bread.

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