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Vegan Pumpkin Leek Soup with Smoked Paprika and Homemade Spelt Crackers

Pumpkin Leek Soup with Smoked Paprika

Hearty and flavorful autumn recipe: Pumpkin leek soup with smoked paprika. Serve with homemade whole grain spelt crackers. Healthy, vegan and easy-to-make!
Course Soup
Cuisine European
Cook Time 1 hour
Total Time 1 hour
Servings 3 servings


For the soup:

  • 1 small Hokkaido pumpkin or Red kuri squash
  • 1 medium-sized leek
  • 1 clove garlic
  • 2 medium-sized carrots
  • olive oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • salt
  • black pepper
  • 200 ml or 1 cup coconut milk
  • 1 tablespoon pumpkin seeds

For the crackers:

  • 2 tablespoons pumpkin seeds
  • 7 tablespoons whole grain spelt flour or all-purpose flour
  • 1/2 tablespoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 tablespoons cold water


To make the soup:

  • Preheat the oven to 180 ºC or 350 ºF. Halve the pumpkin and use a spoon to remove all seeds. Rub the pumpkin with olive oil, put the round side up in a baking dish and pour in about 200 ml or 1 cup of water. Bake it for 45 min or until tender. Let it cool.
  • Meanwhile, discard the very tip of the leek root and the dark green parts at the top. Cut the stalks lengthwise. Wash them well to remove the dirt. Roughly chop.
  • Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add a bit of olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.
  • Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and smoked paprika, a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.
  • Blend the soup with an immersion blender until smooth. Add coconut milk.
  • Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers.

To make the crackers:

  • Preheat the oven to 200 °C or 390 °F.
  • Roughly crush the pumpkin seeds with a mortar and pestle until they look like on the picture above.
  • In a bowl or a food processor, combine crushed pumpkin seeds, flour, salt, smoked paprika, black pepper and olive oil. Mix well and add cold water. Knead until smooth.
  • Roll the dough as thin as possible. Shape doesn't matter.
  • Transfer it to a piece of backing paper and roll once again. Bake for 4 minutes, then flip and bake for 4 more minutes or until hard and golden. Let it cool and crush it into pieces.
  • Enjoy!