Classic pumpkin soup
Warm up with this Classic Pumpkin Soup, a cozy blend of sautéed leeks, garlic, and hearty pumpkin. This vegan recipe uses just olive oil, vegetable broth, and water for a simple yet flavorful dish perfect for chilly days. Ready in under an hour!
- 02 May 2025
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
Classic pumpkin soup is a warm, comforting dish perfect for cooler months. It's simple to make with just a few basic ingredients, but it packs a punch with its rich, earthy flavors. Here's how you can prepare a delicious pumpkin soup in your own kitchen.
Ingredients:
Instructions:
- Clean and slice the leek.
- Peel, seed, and chop the pumpkin into small chunks.
- Mince the garlic cloves.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced leek to the pot and sauté for about 5 minutes, or until the leek becomes tender and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring occasionally, until fragrant.
- Add the chopped pumpkin to the pot and stir to combine with the leek and garlic mixture.
- Add 2 cups of vegetable broth and 2 cups of water to the pot.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
- Taste and adjust the seasoning with salt and pepper as needed. For added warmth, consider adding a pinch of nutmeg or cinnamon.
- If you prefer a creamier soup, stir in a splash of cream or coconut milk at this stage and gently reheat if necessary.
- Ladle the soup into bowls and serve hot. Garnish with a drizzle of olive oil, a sprinkle of freshly ground black pepper, or a dollop of sour cream if desired.
- Relish this classic, comforting pumpkin soup as an appetizer or a light meal. It pairs wonderfully with crusty bread or a fresh salad.
Tips:
- For a richer flavor, roast the pumpkin before adding it to the soup.
- Use a high-quality vegetable broth to enhance the soup's overall flavor.
- Feel free to adjust the consistency by adding more or less water, depending on your preference.
- If you prefer a creamier texture, you can blend the soup until smooth and add a splash of heavy cream or coconut milk.
- Garnish with a drizzle of olive oil, pumpkin seeds, or a sprinkle of nutmeg or paprika for an extra touch.
Enjoy your classic pumpkin soup with a side of crusty bread or a fresh salad. This simple yet flavorful dish is sure to become a fall favorite in your household. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 3.45g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.05g | 5% |
| Sugar 9g | 9% |
| Fat | |
| Fat 3.84g | 5% |
| Saturated 0.65g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1070ug | 119% |
| Choline 24mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 1.76mg | 11% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 31% |
| Vitamin E 2.96mg | 20% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 2.96mg | 27% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 920mg | 27% |
| Selenium, Se 1.32ug | 2% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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