This pumpkin and leek soup is a cozy and comforting dish for the fall and winter seasons. It’s easy to make, vegan, gluten-free and full of flavor. The white beans add creaminess and protein, while the fresh herbs and spices give it a delicious aroma. You can serve it with crusty bread, croutons, or a green salad for a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, sliced and rinsed well
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups vegetable broth
- 4 cups pumpkin puree (fresh or canned)
- 2 bay leaves
- 2 sprigs of fresh thyme (or 1/2 teaspoon dried)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
- Optional toppings: vegan sour cream, pumpkin seeds, red pepper flakes, more parsley
Instructions
- In a large pot over medium-high heat, heat the olive oil and sauté the leeks for about 15 minutes, stirring occasionally, until soft and golden. Add the garlic, salt, pepper, and nutmeg and cook for another minute, stirring frequently.
- Add the vegetable broth, pumpkin puree, bay leaves, and thyme and bring the soup to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally.
- Add the white beans and parsley and simmer for another 10 minutes, until the beans are heated through. Discard the bay leaves and thyme sprigs.
- Using an immersion blender or a regular blender (in batches), puree the soup until smooth and creamy. Adjust the seasoning to taste.
- Ladle the soup into bowls and garnish with your favorite toppings.
