Pumpkin is one of those food items that most people either really love or really dislike. I fall into the really love category. I’m willing to try anything with pumpkin as an ingredient. I can’t say that I love everything that is pumpkin flavored, but pretty close to it. I’m also a really big fan of leeks. Both of these things grow well in my garden, too.
I started buying then growing leeks so I could make a leek & potato soup in a cookbook I bought for Eric in Ireland a number of years ago. I love that soup and make it often over the winter. I have since tried every recipe I have found that uses leeks as an ingredient. Imagine my extreme pleasure at happening upon a soup recipe that uses both pumpkin & leeks! I immediately went & picked a few small pumpkins from the garden (good thing they were ready!) and pulled a few leeks up to make this soup. While I’m not looking forward to cold weather approaching, it isn’t so bad when there is warming soup to be had!
Pumpkin & Leek Soup (adapted from realsimple.com) Serves 8
Hands-on time: 15 minutes, Total time required: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
- 2 celery stalks, sliced
- 1 clove garlic, chopped
- 2 small sugar pumpkins, (21/2 – 3 pounds, total) peeled and cut into 1-inch cubes
- 6 cups vegetable or chicken broth
- 1 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh rosemary
Cut & rinse the leeks, then peel & cube the pumpkins.
Directions:
Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic to the pan then cook them, stirring often, until everything is softened, about 5 minutes.
Saute the leeks with the celery & garlic.
Add the pumpkin cubes and the broth to the pot. Simmer the mixture until the pumpkin is tender, about 25 minutes. Stir in 1¾ teaspoons salt and ¼ teaspoon pepper.
Add the pumpkin & broth to the leeks.
Use a wand blender to puree the soup to a smooth consistency or working in batches, ladle the soup into a blender and puree it until it is smooth.
Puree the soup
Simmer the soup for another 20-30 minutes or until it reaches the desired thickness. Divide the soup among individual bowls and top it with some rosemary before serving.
Add some fresh rosemary to the bowls of soup.
Soups ready!
The fall harvest makes for some excellent soup! ~Linda
Pumpkin & Leek Soup (adapted from realsimple.com) Serves 8
Hands-on time: 15 minutes, Total time required: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
- 2 celery stalks, sliced
- 1 clove garlic, chopped
- 2 small sugar pumpkins, (21/2 – 3 pounds, total) peeled and cut into 1-inch cubes
- 6 cups vegetable or chicken broth
- 1 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh rosemary
Directions:
Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic to the pan then cook them, stirring often, until everything is softened, about 5 minutes. Add the pumpkin cubes and the broth to the pot. Simmer the mixture until the pumpkin is tender, about 25 minutes. Stir in 1¾ teaspoons salt and ¼ teaspoon pepper.
Use a wand blender to puree the soup to a smooth consistency or working in batches, ladle the soup into a blender and puree it until it is smooth. Simmer the soup for another 20-30 minutes or until it reaches the desired thickness. Divide the soup among individual bowls and top it with some rosemary before serving.