In recent years the pumpkin or squash has become one of my favorite ingredients when thinking about making a soup. That’s why I’m always trying to come up with variations of the recipe versions that have in the blog, especially during the fall season, in which here in Atlanta I can find broader varieties of squash or pumpkin.
This delicious Pumpkin and leek soup has the detail at the end with what I wanted to complete its presentation, and I’m talking about the final touch on top of the soup right before serving. You could use croutons, a toast, seeds, or a tablespoon of sour cream or plain yogurt. But the idea that I present here is really delicious, which are some apples that have been caramelized to their precise cooking point, with a touch of lemon thyme I got from my herb garden on my deck. I hope you’ll dare to make this recipe, you will really not be disappointed.
If you don’t want to miss any new recipes posted in Mi Diario de Cocina, you can subscribe HERE. Remember that you can follow me through Facebook and Twitter. Or if you like the pictures and want more cooking ideas, you can also find me on Instagram and Pinterest.
- 3 cups of peeled pumpkin, diced
- 1 leek (white part only)
- 1 tablespoon of butter or olive oil
- Salt and pepper to taste
- 1 liter of vegetable or chicken broth
- 1 teaspoon of cream (optional)
- 1 green apple (optional)
- 1 tablespoon of sugar (optional)
- 1 teaspoon of lemon-thyme
- In a pan, add the butter and chopped leek, fry for about 4 minutes.
- Then add the diced pumpkin, stir and cook for about 2 minutes.
- Season with salt and pepper to taste.
- Add the broth, either vegetable or chicken.
- Let cook for about 20 minutes or until the squash is soft.
- Meanwhile, in a skillet, on ½ teaspoon of butter saute the apple (diced into small cubes), add the sugar and cook for about 3 minutes. Turn off the heat and set aside.
- Then process the pumpkin mixture into the blender, it must get completely smooth.
- Before serving, rectify flavors.
- Serve in a bowl, place a teaspoon of cream on top, a little bit of caramelized apple, and chopped lemon-thyme.