Best 2 Pumpkin Sweet Potato And Leek Soup Recipes
Indulge in a symphony of flavors with our tantalizing Pumpkin, Sweet Potato, and Leek Soup. This creamy and comforting soup is a delightful blend of sweet and savory, with a hint of earthiness. The vibrant pumpkin and sweet potatoes provide a natural sweetness, while the leeks add a subtle sharpness. Enjoy this hearty soup as a satisfying meal on its own or pair it with a crusty bread or salad for a complete culinary experience. Additionally, discover a collection of equally delectable soup recipes, including a rich and creamy Tomato Soup, a hearty and flavorful Minestrone Soup, and a refreshing Cucumber Gazpacho.
**Recipes**:
* **Pumpkin, Sweet Potato, and Leek Soup:** A velvety and flavorful soup that showcases the natural sweetness of pumpkin and sweet potatoes, balanced with the earthy notes of leeks.
* **Creamy Vegan Tomato Soup:** This luscious soup is bursting with the tangy sweetness of tomatoes, enhanced by a creamy and velvety texture.
* **Classic Minestrone Soup:** Indulge in a hearty and comforting soup filled with an array of vegetables, beans, and pasta, simmered in a rich and flavorful broth.
* **Refreshing Cucumber Gazpacho:** Experience the coolness and freshness of this chilled soup, featuring crisp cucumbers, tangy tomatoes, and a hint of garlic and herbs.
PUMPKIN, POTATO, AND LEEK SOUP
Make and share this Pumpkin, Potato, and Leek Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 57m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
- In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
- Add the cinnamon and thyme and cook 1 minute longer.
- Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
- Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
- Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
- Cook over low heat until heated through, but do not boil.
- Adjust seasonings and serve garnished with fresh parsley.
Nutrition Facts : Calories 226.5, Fat 13, SaturatedFat 5.3, Cholesterol 22.4, Sodium 363.6, Carbohydrate 23.8, Fiber 2.4, Sugar 3.6, Protein 6.7
SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams
Tips:
- Choose the right vegetables: For the best flavor, use a combination of sweet potatoes, pumpkin, and leeks. Look for vegetables that are firm and free of blemishes.
- Roast the vegetables before adding them to the soup: Roasting the vegetables intensifies their flavor and gives the soup a richer color.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and well-seasoned.
- Don't overcook the soup: The vegetables should be tender but still have a bit of bite to them. Overcooking the soup will make the vegetables mushy.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of cayenne pepper for a spicy kick.
Conclusion:
This pumpkin, sweet potato, and leek soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful soup, give this recipe a try.
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