Pumpkin Celery Leek Soup
The seasoned roasted pumpkin is paired with the crisp freshness of locally harvested celery and leek. Gently sautéed in fragrant olive oil, they come together in a light and velvety vegan soup that warms the body from within. Every spoonful reveals the gentle sweetness of autumn and a soft, comforting flavor that lingers beautifully.
The Taste of Autumn Joy @ Montreal
10/28/2025
Servings: 6 Portions
INGREDIENTS
1000 g pumpkin, cooked
2 celery stalks (180g), chopped
1/2 leek (80g), chopped
2 cups water (500ml)
2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
INSTRUCTIONS
Roast the Pumpkin
1. Preheat the oven to 350°F (175°C).
2. Cut the pumpkin in half, remove seeds, and roast for about 50 minutes or until the flesh is soft and tender.
3. Let it cool slightly, scoop out the flesh, and cut it into chunks.
Sauté the Vegetables
1. Heat a pan over medium heat and add the olive oil.
2. Add chopped celery and leeks. Sauté for about 5 minutes until softened and fragrant.
3. Add the pumpkin chunks and cook for another 1–2 minutes. Remove from heat.
Blend Until Smooth
1. Transfer the sautéed mixture to a food processor.
2. Add the water and blend until the texture is smooth and creamy.
Simmer and season
1. Pour the blended mixture into a medium pot.
2. Simmer gently over medium heat for 30 minutes, stirring occasionally to prevent sticking. (Avoid boiling to preserve the delicate flavor.)
3. Season with salt and black pepper.
Serve with Love
Voila! Your sweet and creamy seasonal soup is ready. Serve it warm, and if you like, finish with a drizzle of olive oil, a sprinkle of fresh herbs, or a handful of crunchy croutons for extra flavor and texture.