Creamy Pumpkin, Leek and Green Apple Soup with Crispy Buckwheat and Sage
An original comforting soup where pumpkin sweetness is balanced by the tart freshness of green apple and the mellow flavor of leek. It is finished with toasted buckwheat and crispy sage leaves for texture and aroma.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g peeled pumpkin, cubed (puede ser calabaza moscada or similar)
- 250 g leek (solo the parte blanca and verde claro, sliced)
- 180 g green apple (without core and diced)
- 120 g onion (chopped)
- 10 g garlic (chopped)
- 45 ml olive oil (divided)
- 120 g cooked buckwheat (for the topping crujiente)
- 6 g fresh sage leaves (whole)
- 900 ml vegetable broth (hot)
- 180 ml unsweetened oat milk (for dar cremosidad)
- 15 ml lemon juice (freshly squeezed)
- 1 g ground nutmeg (approx.)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the pumpkin on a baking tray, toss it with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 25 minutes, until tender and lightly browned at the edges.
- 2
Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion, leek, and garlic with a pinch of salt. Cook for 8 to 10 minutes, stirring, until the vegetables are soft and fragrant without browning too much.
- 3
Add the green apple and ground nutmeg. Cook for 2 more minutes so the apple starts to soften.
- 4
Add the roasted pumpkin to the pot and pour in the hot vegetable broth. Bring to a gentle boil, reduce the heat, and cook for 8 minutes so the flavors meld.
- 5
While the soup finishes cooking, pat the cooked buckwheat very dry with paper towels. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the buckwheat and cook for 4 to 5 minutes, stirring, until toasted and crispy. Remove and set aside.
- 6
In the same skillet, add the sage leaves and fry them for 30 to 45 seconds until crisp. Remove carefully and place them on paper to drain excess oil.
- 7
Blend the soup until smooth. Add the oat milk and lemon juice, stir well, and cook 2 minutes more without letting it boil hard. Adjust with the remaining salt and more black pepper to taste.
- 8
Serve the soup hot and scatter the crispy buckwheat and crispy sage leaves on top just before bringing it to the table.
Chef tips
For an even silkier texture, pass the soup through a fine sieve after blending. Dry the buckwheat well before toasting so it becomes truly crisp.
Substitutions
You can replace the oat milk with soy milk or more broth if you prefer a lighter soup. Green apple can be replaced with firm pear for a softer profile. If you do not have sage, use fresh thyme, though the aroma will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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