Introduction
Hey there, fellow home cooks! If you’re looking for a cozy yet quick recipe perfect for chilly evenings, you’re in the right place. My Pumpkin & Leek Soup is a heartwarming delight that’s easy to whip up and packed with nourishing ingredients. Just imagine yourself curling up on the couch with a warm bowl of this soup and a good book. Sounds dreamy, right?
Let me share a little secret: when my kids refuse to eat their veggies, I sneak them right into soups like this. Works like a charm every time!
Why you’ll love this recipe
This soup is the epitome of simplicity and flavor. The sweet earthy notes of pumpkin blend perfectly with the mild undertones of leeks. Plus, it’s a one-pot wonder—less cleanup means more time for you.
It’s also vegetarian and nutrient-rich, featuring ingredients like chickpeas and fresh thyme. Versatile enough for a light lunch or as a starter for a larger meal, you’ll find yourself returning to this recipe time and again.
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks, sliced (white and light green part only)
- 1 pound pumpkin, cut into bite-size pieces
- 1 tablespoon fresh thyme, finely chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup dry white wine
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 2 cups vegetable stock
- Extra salt and freshly ground black pepper to taste
Step-by-step instructions
Preparing the leeks
Start by heating the olive oil in a large pot over medium heat. Add the sliced leeks and cook gently for about 6-7 minutes. You want them to be soft and fragrant, so give them a stir occasionally.
Adding the pumpkin and seasonings
Toss in the pumpkin pieces, fresh thyme, salt, and pepper. Let it all cook together for another 5 minutes. This helps the pumpkin start breaking down and sucking up those lovely flavors.
Pouring in the wine
Now, pour in the white wine. If you’re like me and absolutely dread cleaning stuck bits off pans, this step will be your buddy! Let it bubble and scrape up any bits clinging to the bottom of the pot for 2-3 minutes.
Simmering the soup
Add the chickpeas and vegetable stock. Stir to combine everything, then bring it to a gentle simmer. Cover with a lid and let it cook for 20 minutes, or until the pumpkin softens completely.
Blending
Remove from heat and carefully puree with an immersion blender until you reach your desired consistency. Taste and adjust the seasoning if needed. Ladle into bowls and serve hot, maybe with a sprinkling of thyme or a drizzle of olive oil.
Recipe tips & variations
Feel free to swap the white wine with water or extra stock if you’d rather keep things non-alcoholic. You could also add a pinch of nutmeg for a warming touch or replace pumpkin with butternut squash for a twist.
Storage & reheating
This soup is fantastic for meal prep! Store any leftovers in an airtight container in the fridge for up to four days. For longer storage, freeze in portion-sized containers and reheat on the stove over low heat, stirring until heated through.
FAQs
Can I use canned pumpkin instead of fresh?
Absolutely! Just make sure to adjust the cook time a bit, as canned pumpkin is already soft.
What’s the best way to clean leeks?
Leeks can be sandy. Slice them first, then rinse well in a bowl of water, allowing the sand to settle at the bottom.
Can I make this vegan?
Yes, just check that your wine, if using, is vegan.
Is this soup gluten-free?
It is, as long as you verify the stock and wine don’t contain gluten.
Recipes you may like
Enjoy the process of making this delicious Pumpkin & Leek Soup, and I hope it becomes a staple in your home as it has in mine! Stay warm and happy cooking!
Pumpkin & Leek Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and quick Pumpkin & Leek Soup that’s vegetarian and nutrient-rich, perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks, sliced (white and light green part only)
- 1 pound pumpkin, cut into bite-size pieces
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup dry white wine
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 2 cups vegetable stock
- Extra salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook gently for about 6-7 minutes, stirring occasionally until soft and fragrant.
- Toss in the pumpkin pieces, fresh thyme, salt, and pepper. Cook for another 5 minutes to help the pumpkin start breaking down.
- Pour in the white wine, let it bubble, and scrape up any bits clinging to the bottom of the pot for 2-3 minutes.
- Add the chickpeas and vegetable stock, stir to combine, and bring to a gentle simmer. Cover and cook for 20 minutes or until the pumpkin softens completely.
- Remove from heat and carefully puree with an immersion blender until you reach your desired consistency. Adjust seasoning if needed and serve hot.
Notes
- Swap white wine with water or extra stock for a non-alcoholic version.
- Add a pinch of nutmeg or replace pumpkin with butternut squash for variations.
- Store leftovers in an airtight container in the fridge for up to four days or freeze in portion-sized containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg