Pumpkin and leeks soup. Before starting, it's important to wash the leeks well — they are notoriously dirty. To clean them, cut off the dark green portions and slice the leeks in half lengthwise. Run under water, pulling the layers apart to wash off any dirt, sand.
I grew my own leeks and they vary greatly in size but I would estimate that. Pumpkin Soup with leeks, kale, white beans and sage. Nourishing for body and soul, this healthy fall harvest soup is fast to make and delicious!
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, pumpkin and leeks soup. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Pumpkin and leeks soup is one of the most favored of recent trending foods in the world. It is easy, it's fast, it tastes yummy. It's enjoyed by millions daily. They're nice and they look wonderful. Pumpkin and leeks soup is something that I've loved my whole life.
Before starting, it's important to wash the leeks well — they are notoriously dirty. To clean them, cut off the dark green portions and slice the leeks in half lengthwise. Run under water, pulling the layers apart to wash off any dirt, sand.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pumpkin and leeks soup using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin and leeks soup:
- {Prepare 300 grams of pumpkin pureé.
- {Take 2 of small leeks sliced finely about 250g in weight.
- {Prepare 1 dash of olive oil.
- {Take 500 mls of vegetable stock.
- {Prepare to taste of freshly ground pepper.
Comforting on chilly days and hearty enough for the main entree. My French Dietitian provides tips on nutrition and lifestyle and helps you prepare easy and healthy recipes. Today we are making a leaks and pumpkin soup. A simple vegetable soup made without dairy.
Instructions to make Pumpkin and leeks soup:
- Slice leeks finely..
- Sauteé in a bit of olive oil, add some black pepper and cook out for one minute just before adding rest of ingredients.
- Add the pumpkin pureé and sauteé slightly. Add the stock and boil for about 15-20minutes.
- Leave to cool and blend.
Leeks are noted for being rich in iron and the garlic/onion are noted for their immune boosting qualities. An excellent soup for the colder months or for a quick re-heat lunch to take with you to work. I like to use butternut pumpkin but you can use any variety of. Learn how to make Pumpkin-Leek Soup. Harvest Pumpkin Leek Soup is a quick and easy soup I love throwing together!
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