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.
Nami | Just One Cookbook
Happy New Year Jill! I love leek soup but never tried with pumpkin and ginger. I need to try this someday soon. It looks delicious - and ginger makes us warm. You are so creative about "curry" macarons!!!!
Christina @ Sweet Pea's Kicthen
Oh wow! What an incredible combination! I made some pumpkin soup a few months ago and my family went crazy over it! 🙂
Marsha @ The Harried Cook
You're in Scotland! How nice it must be to be back home 🙂 I have missed you and your blog SO much and am so glad I finally have the time to sit down to it 🙂 Can't wait to browse thru all the recipes I've missed! This post is awesome... I am a pushover for a bowl of warm soup... I could eat soup for lunch & dinner... and pumpkins one of my favorite vegetables! Thanks for this recipe 🙂
I was too young in the 80s to remember the fashion, but I do remember this candy we used to get called "bonkers" which were slightly sour banana-strawberry chews... I used eat a LOT of those! Would that work in a macaron? What do I know! Hugs 🙂 Have a wonderful 2012!
Jill
Marsha! Happy New Year to you and great to hear from you. Of course you're too young to know the 80s 😉
Hester @ Alchemy in the Kitchen
Hi Jill, Arbroath Smokie Pâté sounds fabulous, as does your wonderful, healthy soup. I LOVE, LOVE, LOVE your savoury macarons. They are so original and always gorgeous flavours.
Happy 'Reyes Magos'
Emily @ Life on Food
Happy New Year! I loved King's Cake when studying abroad in Paris. I never got the crown though. 🙁 Enjoy a few slices for me.
Elyse @The Cultural Dish
The flavors in this soup are superb! I love pumpkin and ginger so I will definitely add in the leek next time. Thanks for sharing this!
Jay @ LocalFood.me
Oh wow, what a great combo! Thanks for sharing this recipe. Can't wait to try it myself.
Patty
Love, love, love this combination of flavors in a soup, the color is so pretty and it's healthy too, what could be more satisfying! Thanks for sharing your recipe;-)
Amy
An another amazing combination of foods Jill! I love how you have been pairing savory dishes with sweet macaroons! They all sound amazing, and I am especially loving the curry in this one :)! Hope you are having a great first week of the year!
Lora
The "new" soup and sandwich is now soup and macs. Love these soup flavors and the pairing with those curry macs.