- Preparation time
- Cooking time
- 2 lb 1 kg diced pumpkin
- 2 lb 1 kg peeled and diced Potatoes
- 3 oz 80 gr Pumpkin seeds
- 1 medium 1 medium sliced (only the white) Leek
- 4 1/2 cups 1 liter Vegetable stock
- 1 clove 1 clove minced Garlic
- 1 medium 1 medium sliced Onion
- 3 oz 80 gr fresh Goat cheese
- 5 leaves 5 leaves Sage
- 1 branch 1 branch Rosemary
- Extra Virgin Olive Oil
- Balsamic vinegar
- Salt and Pepper to taste
In a large, heavy sauce pan (better if you are using a pressure cooker, heat the extra virgin olive oil and sauté the leek until softened. Add pumpkin, potato, onion, garlic, salt and pepper, a rosemary branch and 4 sage leaves and cook for 5 minutes, stirring constantly.
Then add the vegetable stock and cook for 40 minutes at low-medium heat, stirring from time to time (15 if using a pressure cooker). By this moment vegetables will be tender. Remove the rosemary branch, and process soup until smooth and creamy using an hand held blender directly in the saucepan. If consistency is too liquid, let the soup reduce by cooking for other 5-10 minutes.
Adjust salt and pepper.
Serve in 6 individual bowls, hot or warm.
Add some extra taste to this silky beautiful soup by adding a tablespoon of fresh goat chees to each serving, directly in bowls and adding a teaspoon of extra virgin olive oil or balsamic vinegar.
If you like it, pour on your soup some roasted pumpkin seeds… you can find the recipe just clicking here.
This pumpkin soup will be a perfect comfort food to warm up you autumn dinners. It’s one of the less expensive and easiest recipes ever. Gluten free, can be turned to be a Vegan recipe if you omit the goat cheese. And moreover, it tastes like from a restaurant!