Leek and Pumpkin Soup

By Florence Fabricant

Updated Oct. 12, 2023

Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4(45)
Comments
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Featured in: FOOD; You Can Have a Jack-o'-Lantern and Eat It, Too

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Ingredients

Yield:4 servings
  • 2tablespoons butter
  • 4large leeks, white part only, well rinsed and chopped, about 2 cups
  • 2cloves garlic, minced
  • 3cups cubed pumpkin
  • 3cups water
  • 1cup milk or half-and-half
  • Salt and freshly ground black pepper
  • 1tablespoon minced fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

226 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 5 grams protein; 1039 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter in a heavy casserole. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.

  2. Step 2

    Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.

  3. Step 3

    Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with chives.

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Ratings

4 out of 5
45 user ratings
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Comments

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Heather-Marie

This was good but as others noted, a little bland. Next time I'll use stock instead of water and add an acid. We used harissa as others suggested and that added a nice kick. Nice warming soup!

Leslie

I added 2tsp sugar,salt,nutmeg and cinnamon and it tasted better.

Meredith

I would call this a base for a soup, perhaps. While I think it’s great as is, I can see why many would find it bland. I enjoy this soup as made, except I top with a little pecan oil and honey creme fraiche. I’ve also made it with chicken broth instead of water, and added chipotle, etc. The recipe held up to both.

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