Pumpkin leek and potato soup recipes - Cookstr recipes

Author: Pearl Windsor  

This creamy pumpkin and leek soup is perfect for a cool evening and is beautiful served with a dollop of sour cream, crispy bacon and crusty bread. Or you could use any of the good winter squashes, such as butternut, Hubbard, Tahitian, etc.

Pumpkin, Potato, and Leek Soup

Pumpkin, Potato, and Leek Soup
For this marvelous soup, choose one of the smaller varieties of sweet, dense-textured, and flavorful pumpkins, rather than the big jack-o’-lantern type. Or you could use any of the good winter squashes, such as butternut, Hubbard, Tahitian, etc.
Provided by: Anna Thomas
Total time: 120 minutes
Yields: 10 servings
Number of ingredients: 14
Ingredients:
  • 2 pounds potatoes
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • ½ cup fruity white wine
  • 1½ pounds peeled, cubed pumpkin, or cups cooked pumpkin purée
  • 3 large leeks, white part only (1½ pounds trimmed weight)
  • 1½ tablespoons butter
  • 2 cups vegetable broth
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar, more or less
  • White pepper to taste
  • ¼–½ teaspoon grated nutmeg
  • Pinch of cinnamon
  • ½ cup cream
How to cook:
  1. Peel and dice the potatoes and put them in a large soup pot with the water, salt, and wine. If you are using fresh, cubed pumpkin, add it now. If you are using purée, wait. Simmer until the vegetables are tender.
  2. Meanwhile, trim, clean, and slice the leeks, and cook them in the butter over a medium flame, stirring often, until they are soft and beginning to color. Add the leeks to the potato mixture, and continue simmering until the vegetables are all very soft—about 45 minutes total cooking time.
  3. Add the vegetable broth, and the pumpkin purée if that’s what you’re using, and purée the mixture in batches in a blender or food processor until perfectly smooth. Return the purée to the soup pot and season to taste with the lemon juice, sugar, additional salt, and white pepper. How much sugar you need will depend on the variety of pumpkin or squash used—you may need none. When the sweet-sour balance is correct, add a touch of nutmeg and cinnamon, and stir in the cream. Heat thoroughly and serve, sprinkled with some chopped parsley, cilantro, or chives.
Notes: Easy Pumpkin, leek and potato soup Recipe by Cmb50, The colour and consistency will depend on the amount of cream you use. Easy to make and healthy. 15 mins Ingredients 8 servings 2 kg Pumpkin 2 medium …

Potato and pumpkin soup

Potato and pumpkin soup
A recipe from the Good Food collection.
Provided by: goodfood.com.au
Total time: 45 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1 tablespoon canola oil
  • 1 leek, halved lengthways, washed and sliced
  • 2 garliccloves, peeled and crushed
  • 500 g (1 lb 2 oz) white-skinned potatoes, peeled and chopped
  • 500 g (1 lb 2 oz) butternut pumpkin (squash), peeled, deseeded and chopped
  • 1 litre (35 fl oz/4 cups) vegetable stock
  • finely chopped chives, to serve
  • sour cream, to serve (optional)
How to cook:
  1. 1. Heat the oil in a saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 minutes. Reduce the heat to low. Cover the pan with a lid and cook, stirring occasionally, for 8 minutes, or until the leek is very soft.
  2. 2. Add the potato, pumpkin and stock to the pan. Bring to the boil. Reduce the heat and simmer for about 20 minutes, or until the vegetables are very soft. Set aside to cool slightly.
  3. 3. Purée the soup in a blender or food processor until smooth. Reheat to serve.
Notes: Simple Way to Make Jamie Oliver Pumpkin and leeks soup, Steps to make Pumpkin and leeks soup: Slice leeks finely. Sauteé in a bit of olive oil, add some black pepper and cook out for one minute just before …

Easy Pumpkin, leek and potato soup

Easy Pumpkin, leek and potato soup
Great recipe for Easy Pumpkin, leek and potato soup. Loved this soup. The colour and consistency will depend on the amount of cream you use. Easy to make and healthy.
Provided by: Cmb50
Yields: 8 servings
Number of ingredients: 8
Ingredients:
  • 2 kg Pumpkin
  • 2 medium potatoes
  • 3 clove garlic
  • 1 leek
  • 1 1/2 liter vegetable stock
  • 300 ml cooking cream
  • 5 grams fresh chives
  • 1 pinch salt and pepper to taste
How to cook:
  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.
Notes: Pumpkin, Carrot and Leek Soup, Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Servings 6 -8 Bowls Ingredients 1x 2x 3x 500 g Pumpkin, cubed. 250 g Carrots, sliced. 175 g Leek, …

Pumpkin and leek soup

Pumpkin and leek soup
This creamy pumpkin and leek soup is perfect for a cool evening and is beautiful served with a dollop of sour cream, crispy bacon and crusty bread.
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Australian
Number of ingredients: 9
Ingredients:
  • 1.2 kilogram pumpkin, peeled, seeds removed, cut into 2cm pieces
  • 4 clove garlic
  • 1 tablespoon vegetable or olive oil
  • 20 gram butter
  • 1 large leek, pale section only, thinly sliced
  • 1 litre (4 cups) chicken stock
  • 250 gram short-cut bacon rashers, rind removed, finely chopped
  • sour cream, to serve
  • thick buttered toast, to serve
Nutrition:
  • Serving Size: Serves 4
How to cook:
  1. Preheat oven to 220°C (200°C fan-forced). Place pumpkin and unpeeled garlic on a large baking tray. Drizzle with oil. Bake 20 minutes, until golden and tender.
  2. Melt butter in a large saucepan over moderately high heat. Cook and stir leek 4-5 minutes, or until soft. Remove garlic skin. Add garlic to pan with pumpkin and stock. Bring to the boil. Cool slightly. Process soup until smooth.
  3. Cook bacon in medium frying pan over moderately high heat 4-5 minutes, or until crisp. Drain on paper towel. Serve soup topped with sour cream and bacon. Serve with buttered toast.
Notes: Pumpkin and leek soup | Australian Women's, Method Pumpkin and leek soup 1 Preheat oven to 220°C (200°C fan-forced). Place pumpkin and unpeeled garlic on a large baking tray. Drizzle with oil. Bake 20 minutes, until golden …
Write a comment: