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–+ servings
a bowl of soup

Pumpkin and Leek Soup

This Pumpkin and Leek Soup is velvety smooth without any cream, just perfect for chilly evenings or when you're craving something nourishing. It’s also super easy to whip up with a handful of simple ingredients! 
5 from 1 vote
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 256kcal
Author: Paris | Vegan Cocotte

Ingredients 

  • 2 tablespoons olive oil
  • 3 medium leeks, white and light green part only, sliced
  • 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

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the leeks and cook gently for 6–7 minutes until they're soft and fragrant, stirring occasionally.
    2 tablespoons olive oil
    3 medium leeks
  • Add the pumpkin, fresh thyme, salt, and freshly ground black pepper. Cook for another 5 minutes, stirring occasionally, until the pumpkin begins to soften slightly.
    1 pound pumpkin
    1 tablespoon fresh thyme
    ½ teaspoon salt
    ¼ teaspoon freshly ground black pepper
  • Pour in the white wine and let it bubble for 2–3 minutes, scraping any delicious browned bits off the bottom of the pot.
    ⅓ cup dry white wine
  • Add the chickpeas and vegetable stock, then stir everything together. Bring the soup to a gentle simmer, cover with a lid, and cook for 20 minutes or until the pumpkin is completely tender.
    1 can (14 oz / 400 g) chickpeas
    2 cups vegetable stock
  • Remove the pot from the heat and use an immersion blender to puree the soup just until you have the perfect consistency (I like mine still a bit chunky!).
  • Taste the soup, and adjust with extra salt and freshly ground black pepper if needed. Serve hot, garnished with extra fresh thyme or a swirl of olive oil if you like.
    Extra salt and freshly ground black pepper to taste

Notes

  • Leeks can hide grit, so slice them first, then rinse thoroughly under cold running water in a colander.
  • Pick a sugar pumpkin or another culinary pumpkin variety to make the soup extra sweet and creamy.
  • If you're using a regular blender, let the soup cool slightly and blend in batches with the lid vented.

Nutrition

Calories: 256kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1091mg | Potassium: 694mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11117IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 4mg