Pumpkin and Leek Soup

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Pumpkin and Leek Soup

This is a very simple, creamy vegan soup for cold fall/winter days. The use of leek adds an extra flavor.

1 Tbsp olive oil
1 leek
1 large onion
1 clove garlic, minced
1/2 medium size butternut squash or pumpkin
2 cups vegetable stock
1 cup water
1/2 tsp salt
1/4 cup parsley or cilantro, chopped for garnish


  1. Cut leek in half, lengthwise and wash well under running water to remove all the dirt between layers.
  2. Peel and slice onion. Peel squash or pumpkin and cut in half. Remove all the seeds and dice.
  3. In a soup pan, add olive oil and heat. Add the sliced leak and onion and garlic. Cook stirring often for 5 minutes.
  4. Add the remaining ingredients except for the herb for garnish. Bring to boil and let it simmer for about 25 minutes until the squash/pumpkin is tender.
  5. Puree the soup in a blender or by using a hand blender.
  6. Ladle the soup into soup dishes and garnish with herb.

Servings: 6