How is it almost the end of winter and I’ve only made 1 soup? This is craziness! I love soup so I had to make a pumpkin soup to share with you all. Pumpkin soup is my favourite and this pumpkin & leek soup is incredible!

Pumpkin & Leek Soup |

Pumpkin soup has to be thick. Watery pumpkin soup just doesn’t seem right.


Also I pimped up our soup with cheesy garlic croutons.

Pumpkin & Leek Soup |

Think garlic bread but crispier. They are ridiculously good and mixed with the creamy soup, oh my word.

I need to make this again, I wish I was eating it right now. It’s that good.

Pumpkin & Leek Soup |

Pumpkin soup is the best right? It’s my favourite. What’s your favourite type of soup? Is it pumpkin?

Regardless of what your favourite is try this pumpkin & leek soup and definitely make the cheesy garlic croutons!!
Pumpkin & Leek Soup |

If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!

#rachaelsfoodielife and @rachaelsfoodielife on instagram

Pumpkin & Leek Soup |

Pumpkin & Leek Soup

Servings 4


  • 800 grams pumpkin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 leek, sliced
  • 2 cups vegetable stock
  • 1/2 cup cream

Cheesy Garlic Croutons

  • 1/2 pane di casa loaf
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 40 grams grated cheese


  1. Preheat the oven to 180 degrees. 

  2. Peel and chop the pumpkin and place it in a bowl with 1 tablespoon of oil, salt & pepper and toss well to coat. Place on a tray and roast for 45 minutes.

  3. Once the pumpkin is cooked remove it from the oven and set aside.

  4. Place the remaining oil in a large saucepan or stock pot over medium heat and cook the leek for 4-5 minutes or until it starts to brown. Add the vegetable stock and the pumpkin. Bring to boil then reduce heat and simmer for 15 minutes while you make the croutons.

  5. Using a stick blender puree the soup until smooth, add the cream then blitz again. Ladle soup into bowls and serve with the croutons, enjoy!

Cheesy Garlic Croutons

  1. Cut the bread into 1 inch chunks, place in a large bowl and add the oil, salt and garlic powder toss well to coat. Scrunch the bread a little to encourage it to soak up the oil, this makes it crunchier.

  2. Tip the bread into the tray you used for the pumpkin and place into the oven for 10 minutes, or until golden and crispy.

  3. Sprinkle over the cheese and place back into the oven for 5 minutes or until the cheese is melted.

  4. Remove from the oven and place into a bowl to serve with the soup.

Pumpkin & Leek Soup |

Shares 4

Leave a Reply

Your email address will not be published. Required fields are marked *