Pumpkin And Leek Soup No Dairy Recipes

30-MINUTE LEEK AND POTATO SOUP

Steps:

• Rinse and drain leeks: in a small bowl add chopped leeks and rinse thoroughly before draining.
• Soak potatoes: place diced potatoes in a bowl with cold water and set aside.
• Saute arromatics: In a large pot on medium heat saute garlic, leeks, and onion together with oil and pinch of salt until soft - about 5-7 minutes.
• Add additional ingredients: Drain water from potatoes and add to pot along with vegetable broth, thyme sprigs, and salt & pepper - cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
• Blend soup: Use a fork to remove the thyme sprigs. Then using a hand-blender or high-powered blender, puree ingredients until the consistency is creamy and smooth (about 20-30 seconds). Note: if using a blender you may need to blend the soup in batches.
• Season and serve: season soup to taste with salt & a good amount of black pepper. Taste, and adjust flavor as needed. Serve with chopped chives and enjoy!

ROASTED PUMPKIN AND LEEK SOUP

Steps:

• Preheat the oven to 200 degrees Celsius.
• Coat the base of a large casserole pan with around 1 tablespoon of olive oil and bring to a medium heat on the stove top.
• Add the thinly sliced leek to the pan and sauté until the leek is tender. Add the garlic and sauté for a further 2-3 minutes, stirring occasionally.
• Add the pumpkin to the pan along with salt, pepper, thyme and a drizzle of extra virgin olive oil. Toss to combine and then place into the oven for 50 minutes to 1 hour, tossing the pumpkin around halfway to evenly roast.
• Once the pumpkin is roasted and tender, remove casserole dish from oven and place onto stove top. Add the vegetable broth to the pan and bring to a boil for 5 minutes.
• After 5 minutes, turn off the heat and use a stick blender to puree. Alternatively, if you do not have a stick blender, allow the pumpkin soup to cool slightly before carefully transferring to a heat proof blender or food proccesor to puree.
• Meanwhile, place the sunflower seeds and pepitas onto a baking tray and place into oven for about 7 minutes, watching closely to ensure they don't burn. Once they are lightly toasted, remove from the oven.
• Serve hot topped with toasted seeds, a drizzle of olive oil and extra fresh herbs.

PUMPKIN AND LEEK SOUP - NO DAIRY

Steps:

• 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!).
• Peel and slice onions.
• 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.
• Add all remaining ingredients (except the herbs for garnish) and boil for approx 25 minutes, or until the pumpkin is tender.
• Use a stick blender or food processor to puree the soup.
• Reheat. Optional to add some cooked beans eg cannellini beans, at this stage. Heat through before serving.
• Serve sprinkled with some chopped fresh herbs and a crusty roll or toast.
• Store any left-over soup in the fridge and reheat as required. This soup keeps and reheats well as it has no dairy added.
• This soup can also be frozen and reheated as required.

LEEK AND PUMPKIN SOUP

Steps:

• Melt butter in a heavy casserole. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.
• Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.
• Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with chives.