Simple Way to Make Award-winning Easy Pumpkin, leek and potato soup

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Before you jump to Easy Pumpkin, leek and potato soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some changes. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.

Changing light bulbs is actually as good a place to start as any. Complete this for the entire house, not only the kitchen. The usual light bulbs are the incandescent variety, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to obtain the routine of turning off the lights when there is nobody in a room. The kitchen lights specifically tend to be left on the entire day, just because the family tends to spend a lot of time there. And it’s not confined to the kitchen, it goes on in other parts of the house as well. Make a routine of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. It is pretty straightforward to live green, after all. A lot of it really is simply making use of common sense.

We hope you got insight from reading it, now let’s go back to easy pumpkin, leek and potato soup recipe. You can cook easy pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Easy Pumpkin, leek and potato soup:

1. Use of Pumpkin.
2. Get of potatoes.
3. You need of garlic.
4. Take of leek.
5. Use of vegetable stock.
6. Prepare of cooking cream.
7. Use of fresh chives.
8. You need of salt and pepper to taste.

Instructions to make Easy Pumpkin, leek and potato soup:

1. peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin.
2. wash and slice the leek.
3. peel and dice the potatoes into similar size chunks as the pumpkin.
4. peel the 3 cloves of garlic but leave them whole..
5. in a large pot or saucepan add the vegetable stock. you can either use ready made stock or 1.5lt of boiling water with the appropriate quantity of stock cubes..
6. add the pumpkin, potato, leek, salt, pepper and garlic into the pot with the stock and allow to simmer until all ingredients cooked through and soft. remember to keep stirring every 5 minutes or so..
7. while the vegetables are cooking, finely chopped the chives and add half into the pan with the vegetables to allow to cook with them. keep the other half for garnish..
8. once the vegetables are cooked use either a stick blender to blend into a liquid or use a blender then transfer back into the pot..
9. turn the heat down to low and stir in the cooking cream until mixed through..
10. ready to serve. you can use prewarmed bowls if you like and garnish each serving with a little of the remaining chives. always nice to serve with some toasted bread chunks..

Heat butter and oil in a large heavy-based pan. Add the potatoes, leek, onion, garlic and bay leaves and cook on a low heat, stirring frequently until the leeks have softened. Remove the bay leaves and purée the soup until smooth. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.

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