Pumpkin Leek Soup

Recipe by
40 minutes
Prep: 10 minutes | Cook: 30 minutes | Servings: 12 persons

A delicious healthy soup. This pumpkin leek soup is just perfect on cold and rainy days!


  • Small pumpkin
  • 3 leeks
  • 1 to 2 onions
  • 2 cloves of garlic
  • 120gr red lentils
  • Handful of seeds of choice (pumpkin, sunflower…)
  • Soy butter
  • 1 tbsp turmeric
  • 3 tbsp vegetable stock powder
  • salt and pepper
  • 2,5l water


  1. Rinse the lentils and soak them in water for half an hour.
  2. Cut the leek, the onion and garlic finely.
  3. Rinse the small organic pumpkin and dice it while leaving on its skin.
  4. Shortly let the onion and garlic fry in the soy butter, add the leek and stir. After a couple of minutes you can add the pumpkin and let it stew.
  5. When the pumpkin is almost done, you can add the lentils and let it all stew for a while.
  6. Add the water and vegetable stock.
  7. After 15 to 20 minutes, you can start seasoning with the turmeric, salt and pepper and let it all cook for another couple of minutes.
  8. In the meantime you can slightly roast the seeds in a frying pan.
  9. Serve the soup in a deep dish and sprinkle over the seeds to garnish.
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