Rainy day recipe: pumpkin and leek soup

30 min


30 persons




0 / 5 (0 votes)


Pumpkin and leek soup in a cooking pot and served in bowls with chopped almonds


  • 2 leeks
  • 500 g pumpkin
  • 1 small potato
  • ½ onion
  • 1 cup of Borges Natura almond drink

Step by step

  1. Step 1

    Sauté the pumpkin, leek and potato with a dash of extra-virgin olive oil. Add salt and pepper and cook for 5 minutes until golden.
    Add enough water to cover the vegetables and cook over a high heat for about 20 minutes, taking care that the water doesn’t all evaporate.

    Strain the vegetables, keeping the cooking water for later. Pour the almond drink over the vegetables and blend it all together. Slowly add the cooking water until you get the desired texture, blending all the while.

    Top off with some croutons.

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