Pumpkin and leek soup


You can tell the story of Cinderella and her pumpkin while you share this soup with your kids.


2 leek (washed, green top and roots cut off, sliced)
2 c pumpkin (diced)
1⁄4 c water
1 1⁄2 c cream (light cream)
3 c broth (chicken broth or stock)
  salt (to taste)
  pepper (white pepper, to taste)
4 T parsley (fresh leaves, finely chopped, for garnish)


  1. Place leek, pumpkin and a little water in a pan. Cover and heat up, stirring occasionally. Cook for 5 minutes –the vegetables will “sweat.”
  2. Add cream and broth to the pan; season with salt and pepper. Cook for a further 30 minutes, until the pumpkin is tender.
  3. Puree and sieve to get a smooth cream. Add a little more chicken broth if needed.
  4. Distribute among 4 soup bowls, garnish with chopped parsley and serve.


Young children can help to wash and prepare the vegetables.

Older ones could puree the soup -old enough to be careful when handling hot food.

If you do not have pumpkin, use butternut squash.

4 servings
Preparation time
Cooking time
Total time
1 hour

pumpkin soup