Pumpkin Sweet Potato And Leek Soup Recipes

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

PUMPKIN, SWEET POTATO, AND LEEK SOUP

Steps:

• Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
• Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
• Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 220°C (425°F).
• If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
• Peel the sweet potato, and cut into large chunks
• Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.
• Drizzle with a little oil and sprinkle with salt.
• Bake for 55-60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.
• While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
• Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
• After heating a large pot you can sauté the leek with a drizzle of olive oil.
• Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.
• Add 1 cup of the chicken stock at a time and blend until smooth.
• Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
• Pour the mixture back into a saucepan, add remaining stock if required
• Season the soup with curry powder and add honey.
• Place over medium heat until soup is heated through.
• Serve with a dash of cream.

SWEET POTATO LEEK SOUP

Steps:

• Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
• Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
• Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked.
• Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.

PUMPKIN, POTATO, AND LEEK SOUP

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.