Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, easy pumpkin, leek and potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Easy Pumpkin, leek and potato soup is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Easy Pumpkin, leek and potato soup is something which I’ve loved my whole life.
Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown. Add bay leaf, stock, and cream; bring to a boil.
To get started with this recipe, we must prepare a few components. You can cook easy pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Easy Pumpkin, leek and potato soup:
- Prepare 2 kg Pumpkin
- Take 2 medium potatoes
- Prepare 3 clove garlic
- Make ready 1 leek
- Make ready 1 1/2 liter vegetable stock
- Get 300 ml cooking cream
- Take 5 grams fresh chives
- Take 1 pinch salt and pepper to taste
Heat the oil in a saucepan over medium heat. Add the potato, pumpkin and stock to the pan. 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.
Steps 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.
I just love the smooth and silky pumpkin puree and leek with a hint of spices, in a delicious chicken stock. When we think of pumpkin, we usually think of autumn sweets — like pumpkin pie, pumpkin cheesecake, pumpkin bread, or pumpkin muffins — and those are happy thoughts! But pumpkin's earthy flavor is wonderful in savory dishes too, like this velvety pumpkin soup flavored with leeks, apples, and maple syrup. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.
So that’s going to wrap it up with this special food easy pumpkin, leek and potato soup recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
