Easy Pumpkin, leek and potato soup. Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste). Cook over low heat until heated through, but do not boil. The colour and consistency will depend on the amount of cream you use.
Using immersion blender, mix until smooth. Heat the oil in a large saucepan over medium heat. Add the pumpkin cubes and canned puree, then the broth. You can have Easy Pumpkin, leek and potato soup using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Easy Pumpkin, leek and potato soup
Add pumpkin and potatoes and stir to coat with butter. Strain soup through a fine-mesh sieve. SIMMER: Add the pumpkin puree, bay leaf, maple syrup, herbs, spices, and chicken stock. salt and freshly ground black pepper to taste Directions Melt butter in a large saucepan over medium heat. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil.
Easy Pumpkin, leek and potato soup step by step
Drain leeks and add to the melted butter. Saute for five minutes or until wilted, stirring occasionally. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Add the potatoes, leeks and celery. Bring to a simmer over medium-high heat.