Soups

Pumpkin and Leek Soup

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 kg pumpkin (se), Hokkaido
  • 1 leek
  • 500 g minced meat, mixed
  • 500 ml water
  • 200 ml cream, or Cremefine
  • some vegetable stock, instant
  • 2 tablespoon processed cheese
  • some salt and pepper
  • Paprika powder
  • Herbs
Pumpkin and Leek Soup
Pumpkin and Leek Soup

Instructions

  1. Divide the pumpkin and remove the peel. Cut into cubes and cook for 15 minutes with the cream and the vegetable stock dissolved in the water. Then add the sliced leek and let it cook.
  2. In the meantime, season and fry the minced meat. Then add this to the pumpkin soup. Simmer for another 5 minutes, season to taste and stir in the processed cheese.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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