Easy Pumpkin, leek and potato soup
Easy Pumpkin, leek and potato soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy pumpkin, leek and potato soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Easy Pumpkin, leek and potato soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Easy Pumpkin, leek and potato soup is something that I’ve loved my whole life.

Pumpkin, Sweet Potato, and Leek Soup Pumpkin, Sweet Potato, and Leek Soup. Easy Pumpkin, leek and potato soup Loved this soup. The colour and consistency will depend on the amount of cream you use.

To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Easy Pumpkin, leek and potato soup:
  1. Take 2 kg Pumpkin
  2. Take 2 medium potatoes
  3. Get 3 clove garlic
  4. Take 1 leek
  5. Take 1 1/2 liter vegetable stock
  6. Prepare 300 ml cooking cream
  7. Make ready 5 grams fresh chives
  8. Take 1 pinch salt and pepper to taste

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. I just love the smooth and silky pumpkin puree and leek with a hint of spices, in a delicious chicken stock. While there are many "fancier" such recipes out there for leek/potato soup, whcich I do make once in awhile, this one is often my go-to for the ease of it.

Instructions to make Easy Pumpkin, leek and potato soup:
  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.

You can be flexible with more/less ingredients and results always good. 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. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or. 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!

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