Pumpkin Artichoke Leek Soup

Let’s talk Pumpkin Artichoke Leek Soup—a soup that practically demands cozy sweaters and crunchy leaves. What started as a last-minute “clear the fridge” mission transformed itself into a fantastic fall dish. In my experience, guests ask for seconds, sometimes thirds. So if you’re considering making it, prepare for fans.

Roast the Pumpkin

The soup stars roasted pie pumpkin. Roasting it whole is the first trick. Cut off the stem, plop it on a baking sheet, and into the oven at 400°F it goes. Thirty minutes in, give it a slice down the middle and roast again until tender. Cool it, peel, scrape the seeds (you can roast those for a crunchy snack later!), and bam—you’re in pumpkin heaven. Frankly, you can use canned pumpkin. However, I guarantee the soup will not taste as fresh or delicious as this version.

Now onto the leeks and onions. Leeks can be tricky to clean so make sure when you clean them, you get all the dirt out of their nooks and crannies. You’ll want the leeks and onions golden and caramelized in olive oil. This adds great flavor to this Pumpkin Artichoke Leek Soup. Then enter garlic—your savory sidekick. Once those aromas hit, throw in the artichokes, pumpkin, and broth. Let it all simmer. It’s like a group therapy session in a pot. You can season it to your heart’s content. Taste, tweak, and taste again (chef’s privilege).

Butternut squash is a delicious and easy substitution for pumpkin. Most likely, this will add a sweeter flavor to the soup. Roast the butternut squash the same way as described above.

Serve this Pumpkin Artichoke Leek Soup chunky, or blitz it if you want a smooth texture. Either way, it’s the essence of fall in a bowl. This hearty, low-fat gem fills you up but doesn’t weigh you down. It’s perfect for a quick weeknight dinner or served as a starter at a fall feast.

So, if you’re looking to warm up with something that’s got a little personality (and maybe a second helping), this Pumpkin Artichoke Leek Soup has you covered.

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Pumpkin Artichoke Leek Soup

Course Appetizer, Soup

Cuisine American

Keyword artichoke soup, fall recipes, pumpkin artichoke soup, pumpkin leek soup, pumpkin soup, Thanksgiving Recipes

Prep Time 40 minutes

Cook Time 45 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 2 large sweet onions
• 1 large leek
• 4 large garlic cloves
• 2 cups artichoke hearts
• 1/4 cup olive oil
• 3 cups roasted pumpkin
• 6 cups vegetable broth
• Kosher salt and freshly ground pepper

Instructions

1. Peel and dice the onions.
2. Clean the leek and cut into rings.
3. Chop the artichoke hearts
4. Mince the garlic cloves.
5. Heat the oil in a large pot or Dutch oven
6. Add the onions and sauté until transparent.
7. Mix in the leek pieces and cook until softened.
8. Stir in the garlic and the artichoke hearts.
9. Cook, stirring frequently until the onions and leeks start to caramelize
10. Mix in the pumpkin then add the broth.
11. Season with salt and pepper to taste.
12. Bring to a boil. Lower the heat. Simmer for 25 minutes.
13. Remove from heat and serve.

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