Best Pumpkin And Leek Soup No Dairy Recipes

ROASTED PUMPKIN AND LEEK SOUP

Steps:

• Preheat the oven to 200 degrees Celsius.
• Coat the base of a large casserole pan with around 1 tablespoon of olive oil and bring to a medium heat on the stove top.
• Add the thinly sliced leek to the pan and sauté until the leek is tender. Add the garlic and sauté for a further 2-3 minutes, stirring occasionally.
• Add the pumpkin to the pan along with salt, pepper, thyme and a drizzle of extra virgin olive oil. Toss to combine and then place into the oven for 50 minutes to 1 hour, tossing the pumpkin around halfway to evenly roast.
• Once the pumpkin is roasted and tender, remove casserole dish from oven and place onto stove top. Add the vegetable broth to the pan and bring to a boil for 5 minutes.
• After 5 minutes, turn off the heat and use a stick blender to puree. Alternatively, if you do not have a stick blender, allow the pumpkin soup to cool slightly before carefully transferring to a heat proof blender or food proccesor to puree.
• Meanwhile, place the sunflower seeds and pepitas onto a baking tray and place into oven for about 7 minutes, watching closely to ensure they don't burn. Once they are lightly toasted, remove from the oven.
• Serve hot topped with toasted seeds, a drizzle of olive oil and extra fresh herbs.

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.