Description
This Pumpkin and Leek Soup is the definition of cozy comfort food. Featuring the sweet, earthy tones of roasted pumpkin and the mellow savoriness of sautéed leeks, this dairy-free soup is naturally creamy and deeply satisfying. Balanced with thyme and a subtle tang from grape juice, it’s both wholesome and flavorful perfect for any season.
Ingredients
Scale
- 1 medium sugar pumpkin (about 2 pounds), peeled and cubed
- 2 large leeks, white and light green parts only, sliced
- 1 tablespoon olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon fresh thyme leaves
- 1 cup grape juice (as a substitute for white wine)
- 4 cups vegetable stock
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed pumpkin with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly golden.
- In a large pot, heat olive oil over medium heat. Add sliced leeks and sauté for 6–8 minutes until soft and fragrant. Stir in thyme and cook briefly.
- Add roasted pumpkin, chickpeas, and grape juice to the pot. Stir gently, then pour in vegetable stock. Simmer for 15–20 minutes to allow flavors to meld.
- Remove from heat and blend using an immersion blender until smooth and silky. For a chunkier texture, blend only half.
- Season with salt and pepper to taste. Serve hot, garnished with thyme or roasted chickpeas.
Notes
Roast your pumpkin first for a deeper caramelized flavor. Add spinach or kale for extra nutrients or stir in coconut milk for a creamier version. The soup freezes well for up to 3 months perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasted & Simmered
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg