Pumpkin Leek Soup with Smoked Paprika
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5.0
3 reviews
Excellent
Pumpkin Leek Soup with Smoked Paprika
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Hearty and flavorful autumn recipe: Pumpkin leek soup with smoked paprika. Serve with homemade whole grain spelt crackers. Healthy, vegan and easy-to-make!
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Ingredients
For the soup:
- 1 small Hokkaido pumpkin or Red kuri squash
- 1 medium-sized leek
- 1 clove garlic
- 2 medium-sized carrots
- olive oil
- 1 teaspoon Turmeric
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- salt
- black pepper
- 200 ml or 1 cup coconut milk
- 1 tablespoon pumpkin seeds
For the crackers:
- 2 tablespoons pumpkin seeds
- 7 tablespoons whole grain spelt flour or all-purpose flour
- 1/2 tablespoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 2 tablespoons cold water
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Instructions
To make the soup:
- Preheat the oven to 180 ºC or 350 ºF. Halve the pumpkin and use a spoon to remove all seeds. Rub the pumpkin with olive oil, put the round side up in a baking dish and pour in about 200 ml or 1 cup of water. Bake it for 45 min or until tender. Let it cool.
- Meanwhile, discard the very tip of the leek root and the dark green parts at the top. Cut the stalks lengthwise. Wash them well to remove the dirt. Roughly chop.
- Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add a bit of olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.
- Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and smoked paprika, a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.
- Blend the soup with an immersion blender until smooth. Add coconut milk.
- Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers.
To make the crackers:
- Preheat the oven to 200 °C or 390 °F.
- Roughly crush the pumpkin seeds with a mortar and pestle until they look like on the picture above.
- In a bowl or a food processor, combine crushed pumpkin seeds, flour, salt, smoked paprika, black pepper and olive oil. Mix well and add cold water. Knead until smooth.
- Roll the dough as thin as possible. Shape doesn't matter.
- Transfer it to a piece of backing paper and roll once again. Bake for 4 minutes, then flip and bake for 4 more minutes or until hard and golden. Let it cool and crush it into pieces.
- Enjoy!
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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