Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, easy pumpkin, leek and potato soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Heat the oil in a saucepan over medium heat. Add the potato, pumpkin and stock to the pan. Place pumpkin quarters on a baking sheet.
Easy Pumpkin, leek and potato soup is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Easy Pumpkin, leek and potato soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook easy pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Easy Pumpkin, leek and potato soup:
- Get 2 kg Pumpkin
- Take 2 medium potatoes
- Prepare 3 clove garlic
- Take 1 leek
- Make ready 1 1/2 liter vegetable stock
- Make ready 300 ml cooking cream
- Make ready 5 grams fresh chives
- Make ready 1 pinch salt and pepper to taste
The colour and consistency will depend on the amount of cream you use. Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste). Cook over low heat until heated through, but do not boil. Adjust seasonings and serve garnished with fresh parsley.
Instructions to make Easy Pumpkin, leek and potato soup:
- peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin
- wash and slice the leek
- peel and dice the potatoes into similar size chunks as the pumpkin
- peel the 3 cloves of garlic but leave them whole.
- 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.
- 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.
- 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.
- 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.
- turn the heat down to low and stir in the cooking cream until mixed through.
- 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.
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. 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.
So that’s going to wrap this up for this special food easy pumpkin, leek and potato soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
