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Easy Pumpkin, leek and potato soup
Easy Pumpkin, leek and potato soup

Before you jump to Easy Pumpkin, leek and potato soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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These healthier food choices can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to lower bad cholesterol. It can likewise be healthy for your skin because it is a great source of vitamin E. Even though you may already eat lots of fruits and leafy greens, you may want to consider how fresh they are. Organic foods are a great choice and will reduce any possible exposure to harmful chemical substances. Looking for a local supplier of fresh fruits and veggies will give you the option of consuming foods that still contain almost all of the nutrients which are usually lost when produce has been kept in storage before selling it.

To sum up, it is not hard to begin making healthy eating a part of your daily lifestyle.

We hope you got insight 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:
  1. Prepare Pumpkin
  2. Take potatoes
  3. Use garlic
  4. Provide leek
  5. Take vegetable stock
  6. Prepare cooking cream
  7. Get fresh chives
  8. Take salt and pepper to taste
Instructions to make Easy Pumpkin, leek and potato soup:
  1. peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin
  2. wash and slice the leek
  3. peel and dice the potatoes into similar size chunks as the pumpkin
  4. peel the 3 cloves of garlic but leave them whole.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. turn the heat down to low and stir in the cooking cream until mixed through.
  10. 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.

Heat butter and oil in a large heavy-based pan. Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened. Remove the bay leaves and purée the soup until smooth. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.

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