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pumpkin, potato & leek soup
1 pound red potatoes, unpeeled and cut into quarters 1 pound or about 2 cups (or more if you love pumpkin) cooked fresh pumpkin pulp or canned equivalent. 2 leeks, trimmed and cut into quarter inch pieces 1 parsnip, diced 3 cloves garlic, coarsely chopped 2 quarts vegetable broth (or chicken broth for non-vegan) 2 tsp. herbes de provence 1 cup raw pumpkinseeds (pepitas) 1 tbsp. olive oil Salt and pepper to taste Chopped parsley and freshly grated nutmeg for garnish Heat the olive oil in a large pot, add the leeks and potatoes, and cook for about 10 minutes until the leeks start to brown and stick to the potatoes. Add the pumpkin and the parsnip, and continue to cook, stirring a bit, for about another 10 minutes, until the entire mixture is warm and bubbling from the bottom. Meanwhile warm up the broth in a separate pan. Add the warmed broth to the potato and pumpkin mixture, bring to a boil, and then reduce the heat to a rolling simmer. Simmer the soup until everything is cooked through and well blended, about 20 or 30 minutes. The longer you cook the more thick and rich it will become. I found this time frame to be perfect. Remove from the stove, add the pepitas and herbs de provence, and give it a quick stir to incorporate. Ladle the soup into a blender about halfway full. Cover the blender pitcher, and start by pulsing at very low speed, to avoid the hot liquid from bursting out due to high pressure. Gradually increase the speed until you are able to completely purée the soup. Repeat until all the soup is puréed. Return the soup to the heat just to bring it up to a good temperature for serving. Taste for salt and pepper before serving. Serve with a chopped parsley and a hint of freshly grated nutmeg on top.Servings |
servings
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Ingredients
- 1 pound red potatoes unpeeled and cut into quarters
- 1 pound cooked fresh pumpkin pulp or canned equivalent. or about 2 cups; or more if you love pumpkin
- 2 leeks trimmed and cut into quarter inch pieces
- 1 parsnip diced
- 3 cloves garlic coarsely chopped
- 2 quarts vegetable broth or chicken broth for non-vegan
- 2 tsp. herbes de Provence
- 1 cup raw pumpkinseeds pepitas
- 1 tbsp. olive oil
- Salt and pepper to taste
- Chopped parsley and freshly grated nutmeg for garnish
Ingredients
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Instructions
- Heat the olive oil in a large pot, add the leeks and potatoes, and cook for about 10 minutes until the leeks start to brown and stick to the potatoes.
- Add the pumpkin and the parsnip, and continue to cook, stirring a bit, for about another 10 minutes, until the entire mixture is warm and bubbling from the bottom.
- Meanwhile warm up the broth in a separate pan. Add the warmed broth to the potato and pumpkin mixture, bring to a boil, and then reduce the heat to a rolling simmer. Simmer the soup until everything is cooked through and well blended, about 20 or 30 minutes. The longer you cook the more thick and rich it will become. I found this time frame to be perfect.
- Remove from the stove, add the pepitas and herbs de provence, and give it a quick stir to incorporate.
- Ladle the soup into a blender about halfway full. Cover the blender pitcher, and start by pulsing at very low speed, to avoid the hot liquid from bursting out due to high pressure. Gradually increase the speed until you are able to completely purée the soup.
- Repeat until all the soup is puréed. Return the soup to the heat just to bring it up to a good temperature for serving.
- Taste for salt and pepper before serving. Serve with a chopped parsley and a hint of freshly grated nutmeg on top.
Recipe Notes
Nutrition Facts
pumpkin, potato & leek soup
Amount Per Serving
Calories 126
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 288mg
12%
Potassium 318mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 2g
Protein 4g
8%
Vitamin A
42%
Vitamin C
22%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.