Pumpkin and leeks soup with apple beer

  • Preparation 20 min
  • Cooking 1h
  • Servings 6 cups
  • Freezing Absolutely



  • 1 pack (250g) sliced leeks ( or about 2 big leeks )
  • Olive oil
  • Salt and ground pepper
  • 5 cups pumpkin flesh ( or butternut squash ), cut in cubes
  • 1 russet potato, peeled and cut in cubes
  • 1 sweet potato, peeled and cut in cubes
  • 1 Cortland red apple, peeled and cut in cubes
  • 1 teaspoon herbs of Provence
  • 1 teaspoon dried origano
  • 1x341ml Éphémère apple beer from Unibroue
  • About 4 cups chicken broth
  • Fresh chive, sliced
  • Parmesan shavings



  • In a big sauce pan at medium temperature, heat a good drizzle of olive oil and add the leeks. Season with salt and pepper then cook for 5 minutes while stirring often.
  • Add the rest of the vegetables, the spices and another good drizzle of olive oil then stir well. Cook for about 10 minutes while stirring often. Add oil if needed.
  • Add the beer and stir well. Cook for another 2 minutes.
  • Cover with chicken broth ( about 3 cups ) and bring to a boil. Reduce heat and simmer slowly, covered, for about 45 minutes or until vegetables are fork tender. Stir from times to times.
  • Puree everything in a blender until smooth then add some chicken broth to adjust consistency, if necessary. Adjust seasoning.
  • Serve in a big bowl and garnish with fresh chives then top with parmesan shavings!