Leek and Pumpkin Soup

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Nov. 27, 2011


Onion 1 Large , chopped
Pumpkin 1 Pound , peeled, seeded and diced (500 Grams)
Potatoes 1/2 Pound , peeled and diced (250 Grams)
Butter 2 Tablespoon
Haricot beans/Broad beans 1/2 Pound (250 Grams, Fresh / Canned)
Milk 2 1/2 Cup (40 tbs)
Salt To Taste
Cayenne pepper To Taste
Leek 2 Ounce , slightly thinly (60 Grams)
Chicken stock 2 1/2 Cup (40 tbs)
Cream 1 Cup (16 tbs)
Rice 4 Ounce , boiled (125 Grams)
Chervil/Parsley / bacon 2 tablespoons, crisply fried



1) In a large saucepan, saute the onion in half of the butter until softened but not brown.

2) Stir in the pumpkin, potatoes, fresh (not canned) beans and milk, bring slowly to a boil.

3) Cover and simmer for about 45 minutes, stirring occasionally or until the vegetables are soft.

4) Puree the mixture in a blender or press through a sieve.

5) Return to the saucepan and season with salt and pepper to taste.

6) In a pan, melt rest of the butter and saute the leeks over a low heat until softened.

7) Stir them into the soup along with the chicken stock and bring slowly to a boil.

8) Just before serving, stir in the cream and freshly boiled rice.


9) Garnish the Leek and Pumpkin Soup with chervil or parsley or crisply fried chopped or crumbled bacon and serve hot.


If canned beans are used, then stir in at the end of the cooking, while adding the cream and rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 682Calories from Fat 142

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 490 mg20.42%

Total Carbohydrates 117 g39%

Dietary Fiber 7 g28%

Sugars 36 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet