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Before you jump to Easy Pumpkin, leek and potato soup recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater
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You can also make healthy decisions out of a lunch menu by looking for a healthy eating area. Since the foods which we eat continue to be a controversy surrounded by debate, most restaurants have begun developing healthy eating segments on their menus. These sections are often full of low calorie foods and side dishes, in addition to those who are reduced in fats or saturated fats.
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We hope you got insight from reading it, now let’s go back to easy pumpkin, leek and potato soup recipe. To make easy pumpkin, leek and potato soup you need 8 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Easy Pumpkin, leek and potato soup:
- Take Pumpkin
- Use potatoes
- Provide garlic
- Use leek
- Provide vegetable stock
- Take cooking cream
- Provide fresh chives
- Use salt and pepper to taste
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.
Heat butter and oil in a large heavy-based pan. Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened. Remove the bay leaves and purée the soup until smooth. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
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