Super creamy and warming Pumpkin and potato soup for those cold fall and winter days. Full of healthy, budget-friendly ingredients and ready in just under 30 minutes.
This potato and pumpkin soup is naturally gluten-free and vegan friendly by using a dairy-free cream. All you need are just a few pantry ingredients for this comforting meal.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Leek, rinsed and chopped. Leek adds a wonderful flavour and creaminess to this potato pumpkin and leek soup. Use mostly the white parts of the leek. It’s important to rinse the leek well since it can have sand tucked inside the leaves.
- Garlic, this soup recipe calls for 2 cloves, which gives it a mild garlic flavour. If you are a big garlic lover, use 3 cloves.
- Olive oil, or other oil like avocado oil.
- Potatoes, I used russet potatoes for this soup but any starchy variety works well for a creamy result.
- Butternut squash, or any other eatable pumpkin. Peel it and cut it into chunks.
- Vegetable stock, I use organic Choose a good quality stock for maximum flavour. Homemade stock works amazing as well.
- Salt and pepper, to taste
- Cream, I use a vegan soy cream to keep this soup vegan. Use your favourite. For a lighter soup, half and half can also be used.
- Optional for serving: Vegan cream and some chopped chives and pumpkin seeds.
See recipe card for quantities.
This pumpkin, potato and leek soup is easy and fast to make. Follow the step by step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Heat the oil in a large soup pot and sauté the leeks until soft, stirring often.
2. Add the garlic, potatoes and butternut squash, stir well. Add the vegetable stock and bring to a simmer.
3. Take the soup off the heat and add in the cream.
4. Mix until smooth using a hand held blender. If the soup is too, thick add a little water.
Taste test the soup and add more salt and pepper if needed. Serve hot with a drizzle of cream and top with some chopped chives and pumpkin seeds.
Substitutions and Variations
- Vegan – To make this soup vegan, use a vegan cream or coconut milk.
- Butternut squash – I have used butternut squash in this recipe, but any kind of pumpkin will work. Just make sure to cut it in even pieces so it cooks at the same time as the potatoes.
- Potatoes – Can also be exchanged for sweet potatoes or carrots.
- Leek – Adds a wonderful flavour to this soup. But it can also be replaced with a chopped yellow onion.
- Spice it up – This soup has a mild and rich flavour, if you like it spicy add some ginger and chilli flakes.
For a spicy, protein packed soup, try this Spiced carrot and lentil soup.
How to store soup:
- Refrigerator: First, cool down any leftover pumpkin and potato soup fast completely. Add the soup to an airtight container, or heavy-duty ziplock bag. The soup keeps for about 5 – 6 days in the fridge if stored correctly.
- Freezer: This potato pumpkin soup freezes well for up to 2 – 3 months. Follow the directions for storing in the fridge, but make sure not to pack the containers too full. The liquid expands a little when frozen and you don’t want the lid to pop off your container in the freezer!
How to reheat soup:
Depending on how much soup you want to reheat, there are different methods.
For one portion: The easiest way is to reheat the soup the microwave. Pour a portion of soup in a microwave safe bowl. Heat on high for 2-3 minutes depending on the amount of soup and your microwave. Heat until piping hot, stir well to distribute the heat and then let it sit for 30 sec before serving. Be careful because the bowl can become very hot and you don’t want to burn your fingers.
For many portions: If you are reheating a lot of soup, you can heat it on low heat in a large pot on the stove. Stir often while it melts and bring the soup to a simmer. Make sure the soup is piping hot before serving.
Do not save reheated leftovers.
Make sure the pumpkin and potatoes are fully cooked and starting to fall apart before blending. This will ensure a smooth and creamy texture of the soup.
I love to serve this soup with some bread for dipping. One of my favourite combinations is with this Mulitseed No-Knead Dutch Oven Bread. Also goes great with a side of salad, for a boost of protein, try this Indian chickpea salad
Pumpkin has a mild and slightly sweet flavour so to enhance this, add some more spices! First, add a little more salt and pepper and give it a taste.
It is important to use a flavourful broth when making soup, it adds a lot of flavour and depth to pumpkin soup. Other great spice additions to this soup are ginger, chilli flakes and fresh herbs.
Yes it does, the combination of potato and pumpkin gives this soup a thick and creamy texture. If you like a thinner soup, add a little water or extra vegetable broth.
More recipes to try:
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Super creamy and warming Pumpkin and potato soup for those cold fall and winter days. Full of healthy, budget friendly ingredients and ready in just under 30 minutes.
- 1 large leek, rinsed and chopped
- 2 cloves of garlic chopped
- 2 tablespoon olive oil
- 3 medium (600 g) potatoes, I used russet potatoes peeled and chopped
- ½ small butternut squash (600g) peeled and cut into chunks
- 4 Cups (1 liter) vegetable stock
- salt and pepper
- ½ cup cream
- optional for serving: cream and some chopped leeks or chives
Heat the oil in a large soup pot and sauté the leeks until soft, for about 5 min, stirring often.
Add the garlic, potatoes and butternut squash, stir well and fry for 2 minutes. Add the vegetable stock, stir well and bring to a simmer. Cook for about 15 minutes or until the potatoes and butternut squash are soft and cooked through.
Take the soup off the heat and add in the cream. Mix until smooth using a hand held blender. If the soup is too, thick add a little water. Salt and pepper to taste. Top with a drizzle of cream, chives and pumpkin seeds if desired.