There’s a reason that pumpkin soup is a classic the world over; because it’s delicious! A wonderful and traditional winter warmer, pumpkin & leek soup can feed a family and makes short work of a big harvest.
Something about winter makes me crave smooth, creamy soups. The type that melt in your mouth yet are warm and hearty at the same time. Not only does this soup fit that bill, but it is quick and easy to make- yes really!
Don’t be fooled by the simple list of ingredients: this soup has a creamy consistency & lush flavour that will delight all your senses. Just like our Dutch splitpea soup, pumpkin and leek soup is a filling meal on its own or you can serve it as a starter. But don’t forget the crusty bread…you won’t want to leave any of this soup in your bowl!
Select your ingredients- from the garden if possible! Slice the leek and roughly chop the pumpkin, potato & sweet potato.
Assemble your spices- the garlic and cumin will be added first, the vegeta a bit later.
Gently fry the leek with the butter or oil. Keep the heat low-to-medium so as to prevent burning. Then add the garlic & cumin and fry for a further few minutes.
Add the chopped vegetables to the pot and stir through. Cook for 15 minutes, stirring continually so it doesn’t catch or burn.
Remove the seeds from your pumpkin and wash them thoroughly, making sure to remove all the pulp.
Pat the seeds dry, then lay them in a lined baking tray for roasting. Spray a light coating of oil over them then sprinkle with smoked salt or a spice of your choice.
Once your seeds have roasted to crispy golden perfection, turn your soup off and let it cool. In the meantime, blend up the pine nut cream.
Pumpkin & Leek Soup with Pine Nut Cream
- 1 soup pot large size
- 1 food processor or stick blender
- 1 Oven
- 1 baking tray
- baking paper
- 1 kg pumpkin chopped into large chunks
- 150 grams sweet potato chopped into large chunks
- 2 whole potatoes, medium size chopped into large chunks
- 1/2 leek white part only, sliced
- 2 tsp cumin
- 4 tsp vegeta powdered stock
- 2 litres water
- 25 grams butter or oil
- smoked salt to taste
- spray oil
- 1/4 cup lemon juice
- 1/2 cup water
- 150 grams pine nuts
- Heat the butter or oil in the soup pot over medium heat.
- Add the sliced leek and fry it gently for approximately 5 minutes. Make sure not to burn it.
- Add the cumin & garlic and stir them through. Fry for a further 2 minutes.
- Add the chopped vegetables and mix them with the leek. Fry for 15 minutes, stirring as required.
- Once the vegetables have started cooking a little, add the water and vegeta stock powder and stir the mixture.
- Put the lid on your soup pot and turn the heat up to high. Boil your soup for half an hour or until the liquid has reduced significantly.
- Preheat the oven to 160 degrees (320F).
- Wash all the pulp off your pumpkin seeds then pat them dry in a towel or paper towel.
- Line a baking tray with baking paper, then spread out the pumpkin seeds on it. Spray with a light coating of spray oil, then sprinkle with smoked salt.
- Roast the pumpkin seeds in the oven for 20 minutes or until crispy & golden. Remove & cool them once done.
- Turn the heat off and cool your soup.
- Soak pine nuts in a bowl of water for 15 minutes.
- Once the nuts have softened and turned white, blend them in a food processor with the water and lemon juice. You may like to alter the quantities of water and lemon juice to make the consistency you prefer.
- When the soup has cooled, blend it thoroughly with a stick blender or in a food processor.
- Serve and enjoy! Garnish with the roasted pumpkin seeds plus something else you enjoy- we suggest fresh sage, parsley, chia seeds, dried onion or paprika.