Easy pumpkin soup recipe with leek, made in only 35 minutes - and even quicker with canned pumpkin. For real French flavour, make this healthy pumpkin soup and chestnuts - blend in some cooked sweet chestnuts which naturally thickens it.
A hug in a bowl. Definitely recommend this one. - Lucie
Is Pumpkin Soup Healthy?
This fresh pumpkin soup recipe is particularly healthy. For a bowl, it counts just 155 calories a serving.
Not only is it not fattening, but it's full of iron, zinc, fibre and carotene (see more on the market pumpkin page). Carotene is what we all need at this time of year to bring the glow back to our cheeks.
Alternatively, if you're not following a particular calorie-counted or vegan diet, swirl in some cream just before serving. What's more, the added leeks are so good for you: they're anti-inflammatory and they help to clean the gut (popular word just now, isn't it?)
For more, see the market guide to leeks (poireaux)
What Part of Pumpkin is Used for Soup?
I normally use regular pumpkin (bought in slices) from the market for this soup. Use the flesh only of regular pumpkin without the skin.
If you like a more intense pumpkin flavour, it's also great with red kuri squash, known as potimarron (Japanese chestnut pumpkin) in France. I love it so much, I even made spiced pumpkin macarons with it! The beauty of using Japanese chestnut pumpkin is that the skin is edible.
Roasted Pumpkin Soup
As it's difficult to cut through the pumpkin raw, roast the whole pumpkin in the oven for 20 minutes first. This makes it easier to cut into chunks. It perhaps takes a bit longer to prepare but that way, you can call it roasted pumpkin soup! Don't have fresh pumpkin at hand? Then use tinned following the same recipe.
Ginger in Soup
Although optional in this recipe, ginger is fabulous added to pumpkin soup. It gives a great spicy kick to bring us back on top form and it's particularly good for digestion. Moreover, ginger helps keep colds at bay and is good for virility. Oh-là là !
I use a good tablespoon of grated root ginger. However, ground ginger can also be used if you can't find it easily.
Incidentally, if you love ginger, add it to this chocolate fondant cake, chocolate beetroot cake, rhubarb compote and to passion fruit and chocolate cake.
Pumpkin Soup and Chestnuts
For a naturally creamy touch without adding any cream, toss in a few pre-cooked chestnuts in with the stock. The result is extra thick and the flavours just combine so well together. Keep a few aside to crumble on chestnuts for the garnish with some crunchy pepitas or pumpkin seeds.
How to Serve Soup Holiday Style
For a festive pumpkin soup look, add some fresh herbs (parsley, coriander or sage leaves) to look like holly and add a couple of fresh cranberries or pink peppercorns.
Although ATTENTION! Pink Peppercorns should be strictly avoided if you suffer from nut allergies. Read about it more from my friend, Christina Conte, who says to avoid pink peppercorns if allergic to nuts.
Take Pumpkin Soup to the Next Level: Garnish with Macarons
What? Macarons with soup? Intrigued faces are guaranteed at the table! I love taking guests by surprise with savoury macarons as a mini pre-starter or Amuse-bouche. Here I served it with a couple of mini curry tikka mac'sala macarons (from my first book.) The flavours together are a delicious adventure.
See more in my article on what to serve with savoury macarons.
Pumpkin Soup Recipe
Ingredients
- 2 tablespoon olive oil
- 4 medium leeks sliced
- 900 g (2lb or 2 15oz tins of purée) pumpkin peeled & chopped* (or one small potimarron chestnut pumpkin)
- 1 tablespoon fresh ginger root grated (or 1 teaspoon ground ginger) OPTIONAL
- 850 ml (1.5 pints/ 3 cups) vegetable stock (or chicken broth)
- good pinch freshly grated nutmeg
- salt & pepper to taste
- 30 g (2 tbsp) cooked sweet chestnuts to garnish
Instructions
- Heat the olive oil in a large pot then soften the leeks and pumpkin together. Sweat gently for about 5 minutes then add the ginger, if using. Sweat a couple of minutes more.
- Add the stock (just enough to cover the vegetables), cover and simmer for about 25 minutes.
- Blend with a hand mixer, add the nutmeg and season with salt and a few grinds of the pepper-mill to taste.
Notes
This post was originally published 4 January 2012 but is now completely updated.
Magic of Spice
I had not heard this about leeks before, and I do love them! As I do this delightful soup 🙂
Happy New Year!
Pauline
Happy New Year! Just eaten leek soup today spiced up with cayenne but I shall try Ginger too. Breathing in new baby smell is very dangerous watch out for hormones:-) Of course it depends which end....
Jill
No problem on that one, Pauline. French family keep asking when I'm going to have my boy in the end. The answer is I already have Antoine - he's so adorable and always my baby 😉
Jamie
I really have to get your macaron book because the idea of these curry macs is amazing! And the soup is really just what we need and a great change from my usual sweeter version of pumpkin soup. Happy New Year! Très Bonne Année!
Jill
Très bonne année de santé for you, too, Jamie. I'm still in awe of your Cognac tasting and dying to try out Cognac recipes one of these days...
Erin @ Dinners, Dishes, and Desserts
What a gorgeous soup! Eat more leeks, huh? I can make that happen 🙂
Jill
It's a great excuse to eat them, isn't it? Ever since doc recommended, it's better than any medicine.
Kiri W.
This looks amazingly fragrant with the ginger 🙂 I haven't had leeks with pumpkins yet, very enticing!
Jill
It's so ridiculously simple yet worth trying. Made another version of it last week for a cousin baby. She lapped it up - admittedly the ginger was replaced by smoked bacon. Another interesting combo.
Liz
Lovely soup, Jill...and who wouldn't want all those beneficial effects????
I'd do one wacky, themed mac and the rest classic. As far as the 80's, I remember the BIG hair we all strived for in the early part of the decade. Nothing sticks out fashion-wise...I think I was pretty preppy back then 🙂
Jill
Wow, Liz. I completely forgot the big hairdos! You're brilliant and great idea on ze macs. You preppy, eh? Hehee.
Terris@ Free Eats
You are so creative Jill! I love this combination of flavors, and MINI CURRY MACARONS??? Fantastic!
Jill
Thanks for this - you've just given me a brain-wave. I need to simply make curry macs for the party at the weekend. The 80s in the UK? There was some serious curries going on: Mum and Dad had discovered Vesta packet mixes... Lordy lord.
Sandra's Easy Cooking
Oh Jill, I love everything about this soup and you put it so well together! Recipe is must try! Thanks for sharing and you too have a very Healthy, Happy and Successful 2012!!!
Jill
Merci, Sandra. Loved your year's round-up. Cheers to another successful year on your blog.
Tina@flourtrader
Glad you enjoyed your stay in Scotland, marvelous scenic place!
Good tip on the benefits of leeks. While the soup may be healthy, it is not at all lacking in flavor or texture. I would love to have a bowl-naughty garnishes or not!
Have fun at the weekend party.
Jill
Thanks, Tina. Yes, Scotland is the most scenic and the best place in the world if it wasn't for the rain/drizzle!
I don't know what I've let myself in for this weekend. I best get cooking now...
The Mom Chef ~ Taking on Magazines One Recipe at a Time
I love leeks. Very, very much. Not a fan of frangipane though. Almond in general does nothing for me. Soup, however. Soup warms my soul, my toes and my fingers. It's a necessity at our house. This looks fantastic, especially with the thought of a little crumbled bacon over everything. I need to get me some pumpkin!
Jill
You mean to say you've said you don't like almonds on a macaron website? 😉 I'm a sucker for all marzipan, frangipan, anything i-pan in fact...
Like you, I'm mad about soups, though. I live on it most of the week!