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.
Potato, pumpkin and leek soup
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.
Potato, pumpkin and leek soup
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!
Last night, I cooked Sancocho, a traditional dish from Dominican Republic in Latin America, and I would like to share it with you. The Sancocho I made was a beef stew with yucca, plaintins, butternut squash and corn.
Sancocho is derived from a Spanish stew called cocido, and it has many variations depending on the region in Latin America.
In the Philippines, reflecting our Spanish influence, we also call it Cocido, a hearty stew usually eaten with fish, beef shanks, pork, ham and chorizo. It is often confused with a dish called Pochero, a stew also originally from Spain, which is usually cooked with chicken, beef, and sausages.
Sancocho is one of those dishes that get even better after being re-heated the next day.
- 1 kilogram of beef , sliced into bite size
- 2 pieces of corn, peeled and cut into 1 inch
- 2 pieces of big sweet potatoes, peeled and sliced
- 5 pieces of green plaintins, peeled and sliced into 1 inch size
- ½ kilogram of butternut squash, peeled and cut into cubes
- 2 pieces of yucca, peeled and sliced into 1 inch thick
- 1 piece red pepper, chopped
- 1 piece big onion, sliced
- 1 kilogram of baby potatoes
- 1 ball garlic, minced
- 1 sprig cilantro
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 6 pieces bay leaves
- 2 tablespoons grilled black pepper
- 1 teaspoon ground black pepper
- 2 pinches oregano
- 2 pinches thyme
- 2 cubes beef stock
How to make Sancocho:
- Marinate the beef with soy sauce and ground black pepper for about 20 minutes.
- Drizzle olive oil in a large cooking pot. Then sautéed the garlic and onion.
- When the onions are soft, put in the beef. Simmer for about 15 minutes or until the meat turns white in color.
- Add 2 liters of water and beef stock cubes. Bring it a boil. While the stew is boiling, prepare the vegetables.
- When the stew starts boiling, lower down the heat to medium. Put in all the vegetables – red bell pepper, butternut squash, sweet potatoes baby potatoes, green bananas, and corn. Let it cook for about 1 hour and 45 minutes or until stock has reduced and meat is tender and vegetables are soft. Keep stirring it regularly (every after 15 minutes). While it is cooking, you would noticed that the pumpkin and sweet potatoes have melted.
- Serve stew with sliced avocado, a slice of lime and rice. Share and enjoy!