Pumpkin and Leek Soup


Pumpkin and Leek Soup

Servings 6 people
Author Chef Matt Collier, Seeds Cafe


  • 4-6 leeks
  • 1 medium pumpkin, stem/skin removed, and cut into 1/2" cubes
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tbsp olive or vegetable oil
  • 1/4 tsp fresh thyme, chopped
  • salt and pepper, to taste
  • pinch cayenne pepper
  • water


  • Cut the green tops and stems off of leeks, then cut leeks into 1/4" rounds and submerge into a bowl of cold water. Agitate the leeks and let dirt settle to the bottom of the bowl. Lift leeks out of the water, making sure to leave dirt behind.
  • Place oil in a large pot and cook over medium. Add leeks, onions, and garlic. Cook approximately 8 minutes or until fragrant.
  • Add pumpkin. Season with salt, pepper, thyme, and cayenne. Cook for 30 - 40 minutes, stirring occasionally.
  • Cover vegetables with water and turn heat high. Once simmering, reduce the heat to medium-low and simmer 45 minutes to an hour.
  • Remove three cups of vegetables and liquid and place in blender. Blend until smooth. Add back to soup. Adjust seasoning to taste.