I made potato, pumpkin and leek soup several times cause my family really loves this fabulous soup! It’s really hearty – the leeks with the pumpkin and potatoes make for a really full flavor combination. Also, my son gobbled this right up and asked for more.
The last time I made this soup was 2 weeks ago when some of our friends came over during the weekend. They love it very much, and I shared my recipe with them.
In my recipe, I didn’t put a lot of cream as the soup was already rich and tasty on its own. Usually I serve it with baguette as we really enjoy dipping some buttery bread in it.
Next time I make it, I’ll try to add a wee bit of ginger, I think it adds zest and fragrance to the soup.
It’s a great soup – easy, quick tasty and healthy, and a comforting cold-weather soup puree. The rave reviews from my family and friends make it all worthwhile to share my recipe with all of you.
Ingredients good for 6 persons:
- 1 small pumpkin, seeded, peeled and cut roughly
- 1 big potato, peeled and cut roughly
- 3 stalks leek, cut roughly
- 25 cL fresh cooking cream
- salt, to taste
- black pepper, to taste
How to make it?
- Put pumpkin, potato, leek and 1 L of water in a large pot. Let it cook for 5 minutes.
- Blend it for 1 minute or until it becomes smooth. [If you do not have an immersion blender, you can use a blender to puree the soup. Just be careful in transferring the veges to the blender as it’s still very hot.]
- Add fresh cream, salt and black pepper. Stir.
- Let it cook for 3 minutes.
- Et voila! Serve, share and enjoy!