Leek and Pumpkin Soup

leek and pumpkin soup

Leek and Pumpkin Soup

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Servings: 4
Calories: 270


  • 1 large leek trimmed, washed and sliced
  • 2 lb fresh pumpkin peeled, deseeded and diced or 2 x 1 lb canned pumpkin
  • 1 1/2 pints chicken stock
  • 14 oz can Evaporated Milk
  • 1/2 teaspoon celery salt
  • salt and pepper
  • croutons to serve


  • Place the leek, fresh pumpkin and stock in a large saucepan. Bring to the boil and simmer for 30 minutes. Alternatively, if fresh pumpkin is not available, in a pan simmer the leek and stock for 15 minutes before adding the canned pumpkin.
  • Leave to cool for 5 - 10 minutes, then place in a liquidizer or a food processor and blend until smooth. Return to the pan and stir in the remaining ingredients.
  • 3 Heat through over a low heat, stirring frequently. Taste and adjust the seasoning if necessary. Serve with croutons.


    Homemade Crouton**

    • Remove the crusts from 4 thick slices of day-old bread. Cut all of the bread into cubes.
    • Heat 4 tablespoons of olive oil in a frying pan. When the oil is hot add the bread.
    • Stir-fry for 2-3 minutes until the bread cubes are golden and crisp on all sides.
    • Remove the croutons from the pan with a slotted spoon and drain thoroughly on paper towels, to remove any excess oil.
    Calories: 270 kcal
    Carbohydrates: 34 g
    Protein: 14 g
    Fat: 10g
    Saturated Fat: 5 g
    Cholesterol: 34 mg
    Sodium: 656 mg
    Potassium: 1298 mg
    Fiber: 2 g
    Sugar: 20 g
    Vitamin A: 19921 IU
    Vitamin C: 25 mg
    Calcium: 325 mg
    Iron: 3 mg
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