PP Pumpkin and Leek Soup

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Chef: Jeff Tritten; Respectful Living

Makes: 4-6 servings

Prep Time: 30 min

Cooking Time: 25 min


  • 4 c pumpkin, organic canned or par cooked & mashed

  • 4 c low sodium vegetable broth

  • 2 lg leeks, sliced in 1/4’ slices

  • 2 stalks celery sliced

  • 1 clove fresh garlic, minced or pressed

  • 1 T fresh rosemary chopped

  • ¼ t black pepper, fresh ground

  • Optional, salt to taste


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  1. Start with Leeks, celery and garlic and about 1 c veggie broth – Simmer until tender (about 5 min or so)

  2. Add pumpkin, pepper, rosemary and remaining vegetable broth.

  3. Cook about 25 min.

  4. Use ladle and spoon soup into blender until about half full, blend until smooth. (Entire batch will not fit into a household size blender)

  5. Continue to do this until all the ingredients have been blended.

  6. Stir together in a mixing bowl.

  7. Serve and garnish with a sprig of fresh rosemary.

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Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/,

https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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