A comforting and rich soup made with pumpkin or butternut squash, carrots, leek, and onion, blended to a creamy, smooth consistency.
40 minutes
A comforting and rich soup made with pumpkin or butternut squash, carrots, leek, and onion, blended to a creamy, smooth consistency.
Pumpkin, cut into chunks
0 lb
Carrot, chopped
each
Leek, White Part Only, chopped
each
Onion, chopped
each
tablespoons
cups
Lemon Juice, fresh
tablespoons
to taste
to taste
Sugar, optional
teaspoons
1. Prepare the Pumpkin or Squash
Prepare your pumpkin or butternut squash by removing the seeds and any fibrous parts, then cut the flesh into manageable chunks. Carefully slice away the peel using a large, heavy knife.
2. Chop the Vegetables
Chop the carrots, leek (white part only), and onion into small, even pieces.
3. Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add your chopped vegetables to the pot and sauté them until they become slightly browned.
4. Add the Pumpkin and Stock
Add the chunks of pumpkin or butternut squash to the pot, followed by the chicken stock, lemon juice, salt, pepper, and sugar if using. Ensure that the vegetables are just covered with the liquid. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the pumpkin or squash is soft and tender.
5. Blend the Soup
Once the vegetables are cooked, allow the mixture to cool slightly before blending. Using an immersion blender or a food processor, blend the soup until it reaches a creamy, smooth consistency. If the soup is too thick, add a bit more stock or water to thin it out.
6. Finish the Soup
Return the blended soup to the pot and bring it to a boil once more. Stir the soup well to make sure everything is well combined, then serve it hot.
Use the freshest pumpkin you can find for the best flavor. A sugar pumpkin or a cheese pumpkin is ideal for soup because of their texture and sweetness.
For a deeper flavor, consider roasting the pumpkin chunks lightly before adding them to the soup. Drizzle with olive oil and roast at 200°C (400°F) until just beginning to caramelize, about 20-30 minutes.
Use a high-quality, preferably homemade stock for the best flavor foundation. If using store-bought, choose a low-sodium option to better control the overall saltiness of the dish.
Taste and adjust the seasoning at the end. A touch of acidity can elevate the soup; consider a squeeze of lemon juice or a dash of apple cider vinegar to brighten the flavors.
After the vegetables are tender, blend the soup until smooth. For an ultra-smooth texture, pass it through a fine-mesh sieve after blending.
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