This pumpkin, sweet potato and leek soup is a hearty, filling soup that is packed with nutrition. Sweet potatoes and pumpkin are high in vitamin A, vitamin C, vitamin B12, potassium, manganese and fiber.
You can use canned pumpkin and sweet potato to reduce the cooking time significantly. Garnish with roasted pumpkin seeds or a sprig of fresh parsley.
Slice the pumpkin in half and scoop out the seeds. Cube and peel the pumpkin. Slice the white parts of 2 leeks. Peel and cube 2 medium sweet potatoes.
Place the vegetable stock in a large saucepan. Add the pumpkin, leeks, sweet potatoes, 1 tsp. of cumin and a pinch of salt. Cover with a lid and bring the soup to a boil.
Reduce the heat to low and simmer for 30 minutes, or until the pumpkin and sweet potatoes are tender.
Remove the soup from the heat and puree with an immersion blender, or puree in small amounts in a blender or food processor.
Return the soup to the heat and simmer for 5 minutes. Stir in the cream. Season to taste with salt and white pepper.
Garnish with roasted pumpkin seeds and serve.