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Before you jump to Easy Pumpkin, leek and potato soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is now a good deal more popular than before and rightfully so. The overall economy is affected by the number of people who are dealing with conditions such as high blood pressure, which is directly associated with poor eating habits. Everywhere you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most people typically believe that healthy diets call for a lot of work and will significantly alter how they live and eat. It is possible, though, to make a few simple changes that can start to make a difference to our day-to-day eating habits.
Initially, you will have to be very careful when you are shopping for food that you don’t automatically put things in your basket that you don’t want to eat. For instance, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
Thus, it should be quite obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to easy pumpkin, leek and potato soup recipe. You can cook easy pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Easy Pumpkin, leek and potato soup:
- You need Pumpkin
- Use potatoes
- Use garlic
- Provide leek
- Use vegetable stock
- You need cooking cream
- Use fresh chives
- Get salt and pepper to taste
Steps to make Easy Pumpkin, leek and potato soup:
- peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin
- wash and slice the leek
- peel and dice the potatoes into similar size chunks as the pumpkin
- peel the 3 cloves of garlic but leave them whole.
- in a large pot or saucepan add the vegetable stock. you can either use ready made stock or 1.5lt of boiling water with the appropriate quantity of stock cubes.
- add the pumpkin, potato, leek, salt, pepper and garlic into the pot with the stock and allow to simmer until all ingredients cooked through and soft. remember to keep stirring every 5 minutes or so.
- while the vegetables are cooking, finely chopped the chives and add half into the pan with the vegetables to allow to cook with them. keep the other half for garnish.
- once the vegetables are cooked use either a stick blender to blend into a liquid or use a blender then transfer back into the pot.
- turn the heat down to low and stir in the cooking cream until mixed through.
- ready to serve. you can use prewarmed bowls if you like and garnish each serving with a little of the remaining chives. always nice to serve with some toasted bread chunks.
A French classic, this creamy potato leek soup is quick, easy, and delicious! Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in. Potato leek soup is spring's answer to winter's potato soup. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture.
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