Pumpkin Leek Soup with sweet Ramiro Peppers. Gorgeously warming, home-made Autumnal comfort food. Free from gluten, dairy, nuts, eggs and also vegan)
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Pumpkin Leek Soup with Ramiro Peppers – a post revisited
I first shared my recipe for Pumpkin Leek Soup with Ramiro Peppers back in 2016. At the time, I was working full time in the Public Sector and blogging was not in any way a ‘career choice’. When I posted the recipe, I had however, just been nominated for an Allergy Blog Award. It was exciting, but at the same time, it filled me with self-doubt that I was not a ‘real blogger’.
The reason I blog has always been motivated by a need to record a family recipe journal for Miss GF and her future… A sort of family recipe book that will be there for her when she grows up. But the recipes developed have always been shared with the world, because it would be way too selfish to keep our successes to ourselves. If other people can benefit from the hard work, then they should.
Those reasons still stand, but after taking redundancy back in 2019, the blog has become a more significant part of life. Although I am still free-lancing with skills from my old career, the amount of work put into recipe development seemed somehow worthy of a little more focus.
The success or not of Gluten Free Alchemist
I did not win an Allergy Award, but was short-listed. And since then, Gluten Free Alchemist has been placed in the Feedspot global top 100 list of gluten free blogs and the top 10 UK allergy-friendly food blogs. The blog still makes absolutely no money however (hence the need to also alternatively freelance) and I still don’t really feel a part of the bloggers ‘mainstream’.
Does that ultimately matter? Probably not. Many bloggers determine success on whether they are earning a good enough wage. For me, the pleasure of making people food-happy and offering great gluten free alternatives is success in itself. (Although a bit of financial recognition for what I do and the incredible hours I put in would be nice).
Do I get envious of the economic success of other bloggers? For sure. Do I feel sad when it’s the other bloggers who get opportunities and invites to foodie events? Without a doubt. But hey. It is what it is.
I have absolutely no idea why I am telling you this. Perhaps it’s an opportunity to gain equilibrium and to explore the repeating question about whether I should be blogging at all. But if you have read this far… Thank you. This blog is also for you. And if it inspires great gluten free food, then it’s a success.
Pumpkin Leek Soup for the Autumn harvest
But back to Pumpkin Leek Soup. Originally made with left-over pumpkin from Halloween, it’s a great way to use carved out flesh after Halloween pumpkins have been made. Halloween pumpkin waste around the world is shocking and any recipe that helps the humble pumpkin to remain food is worthy.
And this soup is delicious. The pumpkin has been paired with leek and also sweet red Ramiro pointy peppers for a truly Autumnal bowl of warming deliciousness. If you don’t want to use Ramiro peppers, bog-standard sweet red bell peppers are just fine. It also offers a hint of ginger and smoked paprika for extra comfort. Cheap and healthy, my Pumpkin Leek Soup with Ramiro peppers will leave you feeling like you have been internally hugged.
Is this soup ‘free from’?
Pumpkin Leek Soup is free from gluten, dairy, nuts and eggs and is also Vegan. Whilst there is soy listed in the ingredients via a little gluten free shoyu sauce, this can be left out if soy cannot be tolerated. Other than that, it’s a bowl of amazing goodness, that can be enjoyed by almost everyone.
What can I serve with Pumpkin Leek Soup?
Like any great soup, Pumpkin Leek Soup is delicious served with great bread. Of course, great bread in a gluten free world can be a bit difficult to come by. So why not make your own? Some of the most popular recipes at Gluten Free Alchemist are our bread recipes. Our wholemeal gluten free bread and its Artisan wholemeal vegan bread sister have literally changed people’s lives. Or why not make a pretty bouquet of Oat, Teff & Millet Bread, some chestnut bread or a fresh gluten free Brown Baguette. And if you prefer something a little different, we also have soft and flexible gluten free Roti Flatbread and a fantastic recipe for Pandebonos (South American cheese bread).
Alternatively… Why not make Gluten Free Dumplings? They cook beautifully in soups and always bring a little joy.
Pumpkin Leek Soup with Ramiro Peppers
- roasting tin
- sharp vegetable knife
- very large saucepan (soup pan)
- large saucepan
Pumpkin Leek Soup
- 1¼ kg pumpkin flesh chopped into chunks
- 1 large leek trimmed, washed and cut into slices
- 250 g red pointy peppers (eg Ramiro peppers) deseeded and sliced
- 3 tbsp olive oil approx
- 1¼ tsp smoked paprika powder
- 1 large onion chopped
- 3 large cloves garlic crushed
- small piece fresh ginger peeled & chopped
- 700 ml GF vegetable stock approx (dietary safe for other allergens)
- 1 tbsp Shoyu GF soy sauce (optional)
- salt and black pepper to taste
Optional Roasted Pepper Soured Cream/Dairy Free Yoghurt
- 1 additional small pointy pepper chopped and roasted
- 150 ml soured cream or dairy free yoghurt
Pumpkin Leek Soup
- Take a large roasting tin and drizzle a tablespoon of olive oil into the bottom.
- Add the pumpkin, leek and peppers and drizzle a further tablespoon of oil over the top.
- Add the paprika and a sprinkle of salt and pepper and using your hands, toss the veg in the oil and spice (to coat).
- Roast in a hot oven (220 C/425 F/Gas 7) for about 40 minutes until soft and beginning to char at the edges. Stir from time to time to ensure an even roast.
- When the pumpkin, pepper and leek are roasted, get a very large saucepan and using a little olive oil, sauté the onion, garlic and ginger until soft.
- Add the roasted vegetables to the pot and stir through.
- Add the vegetable stock, Shoyu sauce (if using) and a good grind of black pepper and bring to a simmer.
- Simmer for 30 to 40 minutes, stirring occasionally to allow the flavours to deepen and infuse.
- Remove from the heat and cool slightly.
- Using a blender, blend the soup until smooth in batches, transferring to a clean pan as you go.
- Once all the soup has been blended, stir thoroughly and add extra seasoning to taste.
- Heat through to piping hot before serving.
Optional Roasted Pepper Soured Cream/Dairy Free Yoghurt
- Take the additional roasted pepper and blend until you have a smooth paste.
- Mix the pepper paste with the cream/yoghurt and dollop onto or swirl through the hot soup before serving.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Pumpkin Leek Soup shared with :
- Fiesta Friday #345 with Angie and Spades, Spatulas & Spoons
- Full Plate Thursday #503 with Miz Helen’s Country Cottage
- What’s for Dinner #281 with The Lazy Gastronome
- Over The Moon #244 with Eclectic Red Barn and Marilyn’s Treats
- Meatless Monday with Confessions of a Mother Runner
- Create, Bake, Grow and Gather #439 with Shabby Art Boutique
Previously shared with : Cook Blog Share with Easy Peasy Foodie