Leek and Pumpkin Soup (Soupe au Potiron)

Brrr, it’s cold, damp and miserable today – we need a wholesome and warming lunch. Since it’s nearly Halloween there are pumpkins everywhere, here’s a great classic soup to use up the insides of those spooky Jack-O’-Lanterns. This traditional pumpkin and leek soup originates from Picardy in the NE of France and is silky smooth with a rich flavour and bags of Autumnal warmth and goodness.

Leek and Pumpkin Soup (dairy-free, egg-free, soya-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)

serves at least 4

  • 1 tbsp sunflower oil
  • 1 onion, sliced
  • 3 leeks (white part only), sliced
  • 1 small pumpkin, seeded, peeled and the flesh diced
  • 3/4 pint of oat milk (or use soya)
  • 3/4 pint water
  • 1 tsp salt
  • black pepper, to taste

– Saute the onion and leeks in the sunflower oil for about 5 minutes, until starting to turn golden

– Add the pumpkin and saute for a further couple of minutes.

– Add the oat milk and water and simmer for 15-20 minutes, until the pumpkin is cooked through. Add the salt.

– Blitz until completely smooth in a blender (or pass through a sieve).

– Taste, adjust the salt and add pepper as desired.

– Serve garnished with finely chopped parsley and freshly ground black pepper.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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