Roasted Garlic, Pumpkin & Leek Soup

Roasted Garlic, Pumpkin and Leek Soup

As the weather is slowly getting colder, it seriously starts to reflect on our cooking. The traditional soup is back on our table. Our pumpkin week is still ongoing, so guess what kind of soup we made? Pumpkin! (okay, that wasn’t too hard) But let’s be honest, the true star ingredient in this soup is the roasted garlic. I’ve already mentioned it here, once it’s roasted, garlic becomes sweet and nutty (and no bad breath!). We use it quite a lot but never thought about using it in a soup. And it worked beautifully. It gave a richness to our soup that we would have never expect.

Roasted Garlic, Pumpkin and Leek Soup

This soup is very simple. The first step is to roast the garlic. Once this is done, it takes 10 minutes to finish it up. That’s possible because we use our pre-made pumpkin purée (recipe here). If you don’t have any, that’s fine, just replace it with raw pumpkin pieces in our recipe and cook covered with broth until soft. The rest is identical. The measurements we give for the liquids are an approximation, you can adjust them to your liking. If you prefer a thinner soup, add more. Less if you want a thicker consistency. Milk is optional if you prefer a dairy-free soup. Finally, If you want to make this soup look pretty, you can top it with sliced green onions and fried garlic and drizzle with olive oil.

Stay tuned for our last pumpkin recipe this weekend!

Roasted Garlic,  Pumpkin & Leek Soup

Serves 4

Ingredients

  • 2 cups pumpkin purée
  • 1 head garlic
  • 2 stalks leek
  • 2 cups chicken broth (more if needed)
  • 1/2 cup milk
  • 1/2 tsp cayenne pepper
  • salt
  • olive oil

Instructions

  1. Preheat oven to 350F. Roast garlic cloves drizzled with olive oil on a baking pan for about 35 minutes.
  2. Discard the dark green part of the leek. Cut the stalks lengthwise. Rinse under water to remove any dirt. Roughly chop.
  3. Heat up a pan on medium high heat. Add a bit of olive oil and chopped leek. Stir fry for about 5 minutes until soft and starting to color.
  4. Reduce the heat to medium low. Add pumpkin purée and roasted garlic. Stir for about 30 seconds and add 1 cup chicken broth. Using an immersion blender, mix until smooth.
  5. Gradually add the rest of the broth and the milk until you like the consistency.
  6. Season with cayenne pepper and salt.

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10 thoughts on “Roasted Garlic, Pumpkin & Leek Soup

  1. Alli

    looks delicious ! we don’t have pumpkin but we have plenty of butternut squash so I think I will try that as a substitution. What did you top the soup with ?

    Reply
    1. Cecilia Post author

      Thank you Allison! Butternut squash should be just as good. We topped the soup with fried garlic and green onions.

      Reply
  2. Jeremy

    I am going to try this recipe! Sounds delicious. I think I may substitute the milk with coconut milk however, trying to stay Paleo… :)

    Reply
    1. Cecilia Post author

      Canned purée should work too. If you can’t find pie pumpkin, you can try butternut or other kinds of squash. Hope you enjoy it!

      Reply
  3. Pingback: Weekend Finds 11:17:13 | Serious Crust Serious Crust

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