Pumpkin, Potato, and Leek Soup Recipe

Name: Pumpkin, Potato, and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds potatoes; 2 cups water; 1 teaspoon salt, more to taste; 1/2 cup fruity white wine; 1 1/2 pounds peeled, cubed pumpkin, or cups cooked pumpkin puree; 3 large leeks, white part only (1 1/2 pounds trimmed weight); 1 1/2 tablespoons butter; 2 cups vegetable broth; 2 tablespoons lemon juice; 2 tablespoons sugar, more or less; White pepper to taste; 1/4 1/2 teaspoon grated nutmeg; Pinch of cinnamon; 1/2 cup cream

Servings: persons

2 pounds potatoes
2 cups water
1 teaspoon salt, more to taste
1/2 cup fruity white wine
1 1/2 pounds peeled, cubed pumpkin, or cups cooked pumpkin puree
3 large leeks, white part only (1 1/2 pounds trimmed weight)
1 1/2 tablespoons butter
2 cups vegetable broth
2 tablespoons lemon juice
2 tablespoons sugar, more or less
White pepper to taste
1/4 1/2 teaspoon grated nutmeg
Pinch of cinnamon
1/2 cup cream

1
Peel and dice the potatoes and put them in a large soup pot with the water, salt, and wine.
2
If you are using fresh, cubed pumpkin, add it now.
3
If you are using puree, wait.
4
Simmer until the vegetables are tender.
5
Meanwhile, trim, clean, and slice the leeks, and cook them in the butter over a medium flame, stirring often, until they are soft and beginning to color.
6
Add the leeks to the potato mixture, and continue simmering until the vegetables are all very softabout 45 minutes total cooking time.
7
Add the vegetable broth, and the pumpkin puree if thats what youre using, and puree the mixture in batches in a blender or food processor until perfectly smooth.
8
Return the puree to the soup pot and season to taste with the lemon juice, sugar, additional salt, and white pepper.
9
How much sugar you need will depend on the variety of pumpkin or squash usedyou may need none.
10
When the sweet-sour balance is correct, add a touch of nutmeg and cinnamon, and stir in the cream.
11
Heat thoroughly and serve, sprinkled with some chopped parsley, cilantro, or chives.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 pounds potatoes, 2 cups water, 1 teaspoon salt, more to taste, 1/2 cup fruity white wine, and more.

Yes, Pumpkin, Potato, and Leek Soup 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.

That's it — enjoy your meal!

Pumpkin, Potato, and Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions