Pumpkin, Potato, and Leek Soup

Pumpkin, Potato, and Leek Soup is a popular autumn dish that combines the earthy flavors of pumpkin, potato, and leek to create a comforting and nutritious soup.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Pumpkin, Potato, and Leek Soup

Cooking Method: Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 300 gram Potato
• 200 gram Leek
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic and leek, and sauté until softened.
2. Add pumpkin, potato, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove from heat and let the soup cool slightly. Use an immersion blender or transfer to a blender to puree until smooth.
4. Return the soup to the pot and stir in the heavy cream. Cook over low heat for 5 minutes, stirring occasionally.
5. Serve hot and garnish with a drizzle of olive oil and freshly ground black pepper.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 28g10%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.