topfood.cloud
All recipes
Pumpkin soup with potatoes and leek
Soups

Pumpkin soup with potatoes and leek

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. Pumpkin soup with potatoes and leeks is certainly not "axe porridge," but very close to it. In fact, with just a few simple and inexpensive vegetables, we get a truly worthy, filling, nutritious, and delicious dish. I haven't tried making this soup in hot weather, but it's perfect in late autumn when pumpkins are everywhere in abundance. Hot, thick, and tender, it warms and satisfies the body wonderfully. A great pumpkin recipe—serve it in bowls and enjoy.

Instructions

  1. 1

    Step 1

    Step 1

    Slice the leek into thin half-rings, grate the ginger on a grater, and finely chop the garlic.

  2. 2

    Step 2

    Step 2

    Peel the potatoes and pumpkin and cut them into cubes.

  3. 3

    Step 3

    Step 3

    In a heavy-bottomed pot, heat the oil, then add the onion, garlic, and ginger. Cook over medium heat for about 7 minutes.

  4. 4

    Step 4

    Step 4

    Add the broth, potatoes, and pumpkin. Increase the heat, bring the soup to a boil, then reduce the heat to low and simmer the soup, covered, for 25–30 minutes.

  5. 5

    Step 5

    Step 5

    After the specified time, remove the soup from the heat.

  6. 6

    Step 6

    Step 6

    Using a blender, puree the resulting soup until smooth, then season with salt and pepper, and heat over medium heat.

  7. 7

    Step 7

    Step 7

    Serve hot, sprinkled with fresh herbs and, if desired, topped with sour cream or cream.