Pumpkin and Leek Soup
1 hour
This is my favorite soup of all time - not only is it filling, it's creamy, it's wholesome, it's hot and comforting, plus an absolutely PERFECT way to use all of those beautiful big, ripe pumpkins from the garden!
1 person made this
Ingredients
Serves: 6
- 1 entire pumpkin, baked and mashed
- 60g butter
- 2 leeks, sliced
- 1 onion, diced
- 3 cups milk
- 8 cups vegetable stock
- 500g risoni pasta
- 5 - 6 medium sized potatoes, diced
- 750ml cream
Directions
Preparation:10min ›
Cook:50min ›
Ready in:1hour
- Bake pumpkin in a hot oven until soft and brown.
- While you are waiting for the pumpkin, cook the butter, leek and onion for roughly five minutes. Add milk to the mixture and boil gently for twenty minutes.
- In another pan, heat the stock then add the pasta and cook until almost ready.
- Add milk and leek mixture to pasta and stock.
- Add the diced potatoes and cream, then cook on low, stirring on a regular basis, until the potatoes are completely cooked through.
- Cook on low, stirring on a regular basis, until potatoes are completely cooked through.
