roasted leek and pumpkin soup

Roasted Leek + Pumpkin Soup

roasted leek and pumpkin soup.jpg

I love pumpkin in anything. Whether the dish is sweet or savoury, for me it never disappoints. This recipe is no exception. I think soup is one of the easiest and most fun dishes to make. You really can’t go wrong with a few roasted or steamed veggies, some broth and milk or cream of choice. Toss in your favorite herbs + spices and voila.


Every fall I always buy my share of pumpkins. I roast them in the oven. Puree them and then freeze the puree in small jars. I love it because whenever the craving hits I always have pumpkin puree on hand. Pumpkin spiced hot bevvies all day long.

This soup comes out on the thicker side. If you prefer a thinner soup add more broth. You can also add more pepper to this dish if you like to have a bit more heat.


Besides that it goes with almost anything, other reasons to love pumpkin are because of its nutritional goodness. It’s great source of vitamin A, C, B6, fibre and potassium. We need potassium to keep proper water balance and for muscle and nerve function. B6 helps convert amino acids into serotonin. Helping us have a balanced + happy mood.


Don’t throw away the pumpkin seeds. They are a great source of zinc – awesome for skin health and wound healing.


I hope you enjoy making this soup. Post a comment below on how it came together for you.

roasted leek pumpkin soup.jpg

 Roasted Leek + Pumpkin Soup

 Serves 4 to 6

 4 large carrots, roughly chopped

½ large leek, chopped into rings

3 garlic cloves, minced

2” ginger, minced or finely chopped

½ small red onion, roughly chopped

2 Tbsp. olive oil

1 tsp. Himalayan salt. divided

1 ½ cups pumpkin puree

3 ½ cups vegetable broth

½ cup coconut milk

1 bay leaf

pepper to taste

hemp seeds to garnish


 How to:

  • Preheat oven to 375F
  • Combine carrots, leeks, onion, garlic, ginger and olive oil together in a mixing bowl. Stir in ½ tsp. salt and generous grinding of pepper.
  • Transfer to a baking sheet. Roast for 20 minutes or until browned.
  • Add roasted veggies to stockpot with remaining ingredients. Cover and bring to boil over medium heat. Reduce heat to low-medium and simmer for 20 minutes.
  • Remove and discard bay leaf. Transfer soup to high-powered blender and puree. Adjust for seasoning and thickness.
  • Serve and garnish with hemp seeds.


Note: This soup freezes well and becomes the perfect go-to on nights when there’s no time to cook. Make a big batch and freeze in mason jars. Be sure to leave about 1 - 2” of space at the top of the jar, as soup will expand as it freezes.