Pumpkin Leek Soup.jpg

Gluten Free Pumpkin & Leek Soup Recipe

Make ahead note: This elegant yet simple soup can be prepared up to 8 hours in advance through the point of the final simmer and then refrigerated until ready to reheat. When ready to serve, reheat on the stove until desired temperature is reached. Serve with garnishes.

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Pumpkin Leek Soup.jpg
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Gluten Free Pumpkin & Leek Soup Recipe

Prep Time15 mins
Cook Time1 hr
Refridgeration time8 hrs
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 132kcal
Author: Kim Maes


  • 4 tablespoons unsalted butter
  • ½ medium yellow onion finely diced
  • 2 large leeks white and light green parts only, thinly sliced
  • Kosher or fine sea salt
  • 4 large garlic cloves finely minced
  • 2 teaspoons finely chopped fresh thyme 3-4 sprigs
  • 2 pounds peeled and chopped pumpkin
  • 4 cups low-sodium chicken or vegetable broth
  • Freshly ground black pepper
  • 1 teaspoon champagne vinegar
  • ¼ cup crème fraiche for garnish
  • 2 tablespoons chopped fresh chives for garnish


  • One day before: Heat butter in a large soup pot over medium-low heat until it just begins to melt and bubble slightly. Add onion, leeks, and a pinch of salt. Cover and cook over medium-low heat for 8 minutes, stirring once, until soft and translucent. Add garlic and thyme and sauté, uncovered, for 2 minutes.
  • Add pumpkin and sauté for 3-5 minutes. Add broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 20-30 minutes.
  • Carefully blend the soup in the pan with an immersion blender until very smooth. (Alternatively, carefully transfer the soup to a blender and puree until very smooth.) Once the soup is the desired consistency, bring back to a simmer for another 10-15 minutes, or until it has thickened slightly. Season with 1 teaspoon each of salt and pepper and stir in the champagne vinegar. At this point, you can let the soup cool slightly and then refrigerate for up to 8 hours.
  • Day of serving: Reheat. Spoon soup into serving bowls and top each with 1-2 teaspoons of crème fraiche and chives.


Nutrition Facts
Gluten Free Pumpkin & Leek Soup Recipe
Amount Per Serving
Calories 132 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 25mg8%
Sodium 479mg20%
Potassium 441mg13%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 10505IU210%
Vitamin C 15.1mg18%
Calcium 95mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Broth Chives Gluten-Free Gluten-Free Recipes Holiday Leeks Magazine Pumpkin Thanksgiving Thyme
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