Pumpkin cream soup with leek

Name: Pumpkin cream soup with leek - Aneta L.
Ingredients: 1 pumpkin pie 1 leek 1; 2l chicken broth a handful of parmesan pepper optional a handful of pistachios

Soups - Pumpkin cream soup with leek by Aneta L. - Recipia

I made pumpkin cream soup with leek on a day when I needed to cook something quick and not waste anything from the fridge. The pie pumpkin was already cut, and a leek was waiting to be used. It's not a complicated recipe, but you need to watch the consistency. The hardest part is deciding how much chicken broth to add so you don't end up with a soup that's too thin. Quick Info Total time: about 45 minutes Preparation time: 10 minutes (cutting the pumpkin and leek) Cooking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: cream soup, ideal for lunch or dinner Ingredients 1 medium pie pumpkin 1 leek 1-2 liters chicken broth (depending on how thick you want the soup) A handful of grated parmesan Black pepper Optional: a handful of pistachios Preparation method 1. Cut the pumpkin in half lengthwise. Remove the seeds and set them aside or throw them away. You can use a thin-bladed knife since the pie pumpkin is not very hard, but be careful with your fingers. 2. Place the pumpkin in a large pot and cover it with chicken broth, without exceeding the level of the vegetables too much. If you add too much liquid, the soup will be too thin. 3. Bring the soup to a boil. Let the pumpkin cook over medium heat with the lid on. Check after 20-25 minutes: the pumpkin should be easy to pierce with a knife but not disintegrate. 4. Slice the leek into rounds. When the pumpkin is almost done, add the leek and boil for another 10 minutes. Don't add the leek at the beginning, as it will become too soft. 5. Remove the pumpkin onto a plate and let it cool slightly. Do not try to peel it while it's hot, as you might burn yourself. Once it has cooled down, carefully peel off the skin and cut the pumpkin into smaller cubes. 6. Put the peeled pumpkin back into the pot along with the leek and the broth in which they boiled. Blend everything with an immersion blender until you get a smooth cream. If you want to adjust the consistency, you can add a little more hot broth or water. 7. Taste the soup and see if it needs more salt. If you used concentrated broth cubes, it might already be salty enough. Add freshly ground pepper to taste. 8. Serve the soup warm, with grated parmesan sprinkled on top. If you like, add a handful of pistachios for texture. Why I make this recipe often I make this soup several times in the fall and winter because it's quick and doesn't require many ingredients. It can be easily adjusted based on what I have in the fridge. It's hearty without being heavy and works for any meal. Tips and variations Tips - When choosing the pumpkin, the pie pumpkin has the best texture for cream soups. - If you are using broth cubes, check the salt before adding more. - The leek is not boiled from the start so it doesn't lose its flavor completely. Substitutions - Chicken broth can be replaced with vegetable broth if you want a vegetarian option. - Parmesan can be omitted or replaced with another hard cheese, according to preference. Variations - You can add a small potato to boil if you want a denser consistency, but it's not mandatory. - For flavor, you can add a little fresh ginger to the soup when blending, if you like. - Pistachios are optional, but they add an interesting crunchy texture. Nuts or roasted seeds are good alternatives. Serving ideas - The soup is served warm, with grated parmesan on top. - Goes well with simple croutons. - Pistachios can be sprinkled at the end for appearance and crunch. Frequently asked questions 1. What kind of pumpkin do I use for this cream soup? Pie pumpkin, because it's sweet and purees easily. Other types of pumpkin can give a different texture. 2. Can I use just water instead of chicken broth? Yes, but the flavor will be simpler. You can add concentrated cubes or spices if you want more flavor. 3. What do I do if the soup turns out too thin? Boil it for a few minutes without a lid to evaporate the excess liquid, or add more cooked vegetables when blending. 4. Can I freeze the pumpkin cream soup with leek? Yes, the soup freezes well. Let it cool completely before putting it in a container. Mix well after thawing. 5. What can I use instead of leek? You can use green onions or yellow onions, but the flavor will be slightly different. Nutritional values Estimation for one serving (out of 4): approximately 170 kcal Protein: 6-7 g Carbohydrates: 20 g Fats: 6 g Values may vary depending on how much parmesan and pistachios you use and the type of chicken broth. Storage and reheating The cream soup can be stored in the fridge, covered, for up to 3 days. Reheat on low heat, stirring frequently. It can also be reheated in the microwave, stirring halfway through. In the freezer, it lasts up to 2 months. If it separates after thawing, blend it again.

Pumpkin cream soup with leek

Tags

Categories