Pumpkin And Leek Soup - No Dairy Recipe

Name: Pumpkin And Leek Soup - No Dairy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks; 2 large onions or 4 small onions; 1/2 teaspoon salt; 1 1/2 tablespoons olive oil (6 teaspoons); 3 minced garlic cloves; 1600 g butternut pumpkin (mine was 1.6kg/3.5pound, a medium-large sized pumpkin); 1 liter chicken stock (4 cups) or 1 liter vegetable stock (4 cups); 2 cups water; cracked black pepper (to season); 1 pinch ground chili powder (optional); parsley or coriander

Servings: persons

2 leeks
2 large onions or 4 small onions
1/2 teaspoon salt
1 1/2 tablespoons olive oil (6 teaspoons)
3 minced garlic cloves
1600 g butternut pumpkin (mine was 1.6kg/3.5pound, a medium-large sized pumpkin)
1 liter chicken stock (4 cups) or 1 liter vegetable stock (4 cups)
2 cups water
cracked black pepper (to season)
1 pinch ground chili powder (optional)
parsley or coriander

1
Halve leeks lengthways and wash them under cold water to remove any dirt or sand. Thinly slice them. Will use the white and light green portion for addition to the soup. (use the leftover part , along with your vege peelings for the day and some fresh herbs to make your own vege stock for future use. Boil it up, strain it- there you have it!).
2
Peel and slice onions.
3
Using a large soup/ stock pot add the olive oil the leeks, onions and salt.Cook, stirring often, for 5 minutes. Add the minced garlic and cook another 1 minute.
4
Add all remaining ingredients (except the herbs for garnish) and boil for approx 25 minutes, or until the pumpkin is tender.
5
Use a stick blender or food processor to puree the soup.
6
Reheat. Optional to add some cooked beans eg cannellini beans, at this stage. Heat through before serving.
7
Serve sprinkled with some chopped fresh herbs and a crusty roll or toast.
8
Store any left-over soup in the fridge and reheat as required. This soup keeps and reheats well as it has no dairy added.
9
This soup can also be frozen and reheated as required.

3462

kcal

Calories

340

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 leeks, 2 large onions or 4 small onions, 1/2 teaspoon salt, 1 1/2 tablespoons olive oil (6 teaspoons), and more.

Yes, Pumpkin And Leek Soup - No Dairy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin And Leek Soup - No Dairy

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