Imagine a soup so velvety and rich that it instantly transports you to a cozy kitchen on a crisp autumn day. Master Chef Rudi Sodamin's Pumpkin Leek Soup is not just a recipe—it's a culinary experience that promises to elevate your cooking skills and delight your taste buds. With its creamy texture, warm spices, and elegant presentation, this soup is about to become your new seasonal obsession that will impress family and friends alike!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Contemporary
Serves: 4 servings
Ingredients
- 1 small pumpkin, peeled and diced
- 2 leeks, sliced
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup cream
- 1 teaspoon nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- Prepare all ingredients by thoroughly washing the leeks, peeling and dicing the pumpkin, and finely chopping the onion.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add chopped onions and sliced leeks, sautéing until they become soft and translucent, approximately 5-6 minutes.
- Add the diced pumpkin to the pot and continue cooking for an additional 3-4 minutes, stirring occasionally to prevent sticking.
- Pour in the vegetable broth, ensuring that the pumpkin and leeks are fully covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-18 minutes until the pumpkin becomes tender and easily mashed.
- Remove the pot from heat and use an immersion blender to carefully purée the soup until smooth and creamy. Alternatively, transfer in batches to a standard blender, blending until completely smooth.
- Return the puréed soup to low heat and stir in the cream, nutmeg, salt, and pepper. Warm gently without boiling.
- Taste and adjust seasoning as needed, ensuring a balanced flavor profile.
- Ladle the soup into warm bowls and garnish with toasted pumpkin seeds for added texture and visual appeal.
- Serve immediately while hot, optionally with a crusty bread on the side.
Tips
- Choose a fresh, firm pumpkin for the best flavor and texture. Sugar pumpkins or butternut squash work wonderfully.
- Clean leeks thoroughly by slicing and rinsing in cold water to remove all dirt and grit.
- For an extra depth of flavor, consider roasting the pumpkin and leeks before adding to the soup.
- Use an immersion blender for the smoothest consistency, but if using a standard blender, blend in small batches and be careful with hot liquids.
- Don't rush the simmering process—allowing the vegetables to cook slowly develops more complex flavors.
- Adjust cream and seasoning to taste, and remember that nutmeg can quickly overpower, so add sparingly.
- Toasting pumpkin seeds before garnishing will enhance their nutty flavor and add a delightful crunch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
