Pumpkin Leek Soup

We’re settling in for hibernation here in Boston, with the temps dropping and snow storms threatening. In an effort not to pack on the lbs during said hibernation (#weddingdiet), we’re on the lookout for new soup recipes this season. Enter Pumpkin Leek soup, made with a Halloween pumpkin (pardon the slight delay in posting this…) but could also be prepared with canned pumpkin puree or butternut squash. It’s warm, satisfying and healthy – the perfect winter trifecta.


1 medium pumpkin, cubed…or ice cream scooped in this case (or 1.5 lbs cubed butternut squash, or 2 cans pumpkin puree)
4 leek stalks, sliced
6 cups water
1 vegetable bouillon cube (or 6 cups vegetable broth)
1 clove garlic, minced
1 tbsp olive oil
Salt & pepper

In a large pot, heat olive oil over medium heat
Add the garlic and leeks, stir for ~5 mins
Add pumpkin cubes, top with water & bouillon cube
Bring to a boil, then reduce to a simmer for ~25 mins until pumpkin is soft
Spoon in to a blender and puree until smooth
Season with salt & pepper to taste


One thought on “Pumpkin Leek Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s