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  • Writer's pictureJayne Avery

Pumpkin and Leek Soup

Updated: Mar 4, 2021

Serves 4



1 small pumpkin

1 onion

1tbs olive oil

2 garlic cloves - crushed

2 large leeks

1/4 tsp ginger

1/4 tsp cinnamon

2 pints chicken or vegetable stock

Celery salt and ground black pepper to taste



  1. Cut the pumpkin into quarters and remove the seeds

  2. Brush each quarter with a little olive oil, wrap in two layers of cooking foil, place on baking trays and bake for 45 mins to an hour or until the pumpkin is soft when pierced with a skewer

  3. While the pumpkin is cooking,  chop the onion and slice the leeks

  4. When the pumpkin is cooked leave to cool enough to handle and then remove the flesh from the skin and cut into chunks (about 1")

  5. Heat the olive oil in a medium sized pan and sauté the onion until going translucent, then add garlic and the leeks and continue to cook until they are soft

  6. Add the spices and stir in 

  7. Add the pumpkin chunks and heat through, stirring all the time

  8. Pour in the stock and bring to the boil, stirring

  9. Leave to simmer for a couple of minutes.

  10. Remove from the heat and puree the mix with a hand blender

  11. Season to your taste with celery salt and ground black pepper

  12. Serve with bread or a crusty roll


Try grating cheese on the top and grilling - divine! 


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