Cream of Leek, Carrot & Pumpkin Soup

A delicious, warming soup.

Category:  Starters & Salads Vegetarian  - 


For 4 Serving(s)


  • 200 g trimmed leek (1 small one)
  • 2 tbs olive oil
  • 1/2 small pumpkin, roughly chunked
  • couple of carrots, roughly chunked
  • 800 ml hot chicken or vegetable stock
  • 200 ml cream
  • freshly ground black pepper

Cream of Leek, Carrot & Pumpkin Soup Directions

  1. 1. Slice the leek into circles and thoroughly wash - I use a salad spinner for this. Drain.
  2. 2. Heat the oil in a saucepan and add the leeks, pumpkin and carrots. Toss in the oil and cook for about 5 minutes to slightly soften.
  3. 3. Add the stock to the pan and bring to the boil. Cover. Turn the heat down low and cook, covered for about 25 minutes or until all the vegetables are cooked. Cool.
  4. 4. Process until smooth in the liquidiser and season to taste with black pepper - if you have used a stock cube the soup should have sufficient salt.
  5. 5. Add the cream and liquidise until smooth.  Garnish with snipped fresh chives.