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Sopa de zapallo y puerro

Pumpkin and leek soup

  • Total Time: 40 mins
  • Yield: 4 1x


  • 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


  1. In a pan, add the butter and chopped leek, fry for about 4 minutes.
  2. Then add the diced pumpkin, stir and cook for about 2 minutes.
  3. Season with salt and pepper to taste.
  4. Add the broth, either vegetable or chicken.
  5. Let cook for about 20 minutes or until the squash is soft.
  6. Meanwhile, in a skillet, on 1/2 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.
  7. Then process the pumpkin mixture into the blender, it must get completely smooth.
  8. Before serving, rectify flavors.
  9. Serve in a bowl, place a teaspoon of cream on top, a little bit of caramelized apple, and chopped lemon-thyme.
  • Prep Time: 15 mins
  • Cook Time: 25 mins