Can I use fresh garlic instead of garlic powder in this soup?

Yes, you can substitute fresh minced garlic for garlic powder in both the soup base and the garnish, adjusting the quantity to your taste.

What kind of pumpkin is best for this recipe?

The recipe specifies 42 ounces of pumpkin, which typically refers to canned pumpkin puree or a fresh cooking pumpkin like a sugar pumpkin, peeled and diced.

How should I prepare the leeks before adding them to the pot?

To prepare the leeks, trim the dark green parts and the root end, then slice the white and light green parts. Be sure to rinse them thoroughly to remove any grit.

Can I make this Pumpkin Leek Soup ahead of time?

Yes, the soup base can be made ahead and stored in the refrigerator for 3-4 days. Prepare the roasted garnish just before serving to maintain its crunch.

What is the purpose of the cashews and pumpkin seeds in this dish?

The cashews and pumpkin seeds are roasted with paprika and olive oil to create a flavorful, crunchy garnish that adds texture and richness to the smooth soup.

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Pumpkin Leek Soup
[Vegan, Gluten-Free]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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A bowl of creamy orange Pumpkin Leek Soup, garnished with roasted cashews, pumpkin seeds, fresh sage, and a sprinkle of paprika.

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Ingredients You Need for Pumpkin Leek Soup [Vegan, Gluten-Free]

42-ounces pumpkin
10 1/2-ounces leeks
9-ounces potato
4 leaves sage
1 teaspoon garlic powder
6 tablespoons olive oil
Pepper to taste
2 1/2-ounces cashews (for garnish)
1-ounce pumpkin seed (for garnish)
1 teaspoon sesame (for garnish)
1 teaspoon garlic powder (for garnish)
1 teaspoon paprika (for garnish)
2 tablespoon olive oil (for garnish)
1 teaspoon lemon juice (for garnish)
2 sage leaves (for garnish)
Salt and pepper (for garnish)

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How to Prepare Pumpkin Leek Soup [Vegan, Gluten-Free]

Put all the vegetables in a pot with 3 1/2 cups of water and let them boil.
When ready, add salt, pepper, and olive oil.
Bring all of the ingredients to a simmer. When vegetables are tender, remove from heat.
For the garnish: put the cashews, pumpkin seeds, garlic powder, and paprika in a pan to roast for 1-2 minutes with the oil.
Squeeze lemon juice.
Serve the soup with the garnish on top.