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Pumpkin, Leek & Carrot Soup

Eva Lewis
A winter warming Pumpkin, Leek & Carrot soup made with the Bellini Intelli Kitchenmaster but can be made using any suitable appliance.
Prep Time 5 mins
Cook Time 38 mins
Total Time 43 mins


  • 1 leek washed and cut into about 5 pieces
  • 2 garlic cloves peeled
  • 2 small chillies halved lengthways and deseeded (you can remove these if you like or use one chilli for less heat)
  • 2 tablespoons vegetable oil
  • approx. 400g peeled and chopped pumpkin I used a kent pumpkin
  • 2 large carrots
  • 2 cups chicken stock
  • 1/2 cup light cream
  • salt and ground black pepper


  • Place the leek and garlic into the bowl. Chop on speed 4 for 10 seconds. Add oil and chillies. Cook on speed 1 at 100°C for 2 minutes. Add pumpkin and carrots. Cook on speed 1 at 100°C for 10 minutes.
  • Add chicken stock. Remove the measuring cup from the Bellini and cook on speed 1 at 100°C for 10 minutes. Stir. Cook on speed 1 for a further 5 minutes or until pumpkin and carrots are tender. Remove the lid and let cool for 10 minutes
  • Add the cream. Season with salt and pepper. Fit the lid and measuring cup and blend on speed 6 for 30 seconds or until smooth. Pour soup into serving bowls and enjoy!