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!


    South Australia, Australia
    1 person made this

    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

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Bake pumpkin in a hot oven until soft and brown.
    2. 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.
    3. In another pan, heat the stock then add the pasta and cook until almost ready.
    4. Add milk and leek mixture to pasta and stock.
    5. Add the diced potatoes and cream, then cook on low, stirring on a regular basis, until the potatoes are completely cooked through.
    6. Cook on low, stirring on a regular basis, until potatoes are completely cooked through.

    See it on my blog


    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)