Basque Potato, Pumpkin and Leek Soup (Porrusalda)

Idaho has a large Basque population, and it’s easy to find their delightful, flavorful food.  This simple recipe makes great use of hardy vegetables, leeks, carrots and pumpkin.  If pumpkin isn’t available increase the carrots or substitute another hard winter squash or yams.

Servings: 8 Prep time: 15 mins Cook time: 20 mins

Ingredients

• 6 leeks whites only

• 8 cups chicken broth or water

• 10 small yellow or red potatoes cleaned and cut into small pieces

• 2 cups pumpkin peeled and cut into small pieces

• 1 medium red pepper seeded and chopped

• 1 medium carrot chopped

• 1 cup corn optional

• 1/4 cup olive oil

• parsley

• salt and pepper to taste

• paprika

Instructions

Clean the leeks. Cut off the root ends and dark green stalks. Gently rinse the whites in cool water while moving them apart to rid the layers of dirt. In a large stock pot, bring broth or water to boil over medium heat. Boil leeks for 8-10 minutes, or until tender. Add potatoes, carrot, pepper and pumpkin and boil gently for 20 minutes or until vegetables are soft. Add salt and oil. Remove from heat and season to taste, garnish with parsley and serve. Puree some or all of the soup if you desire a creamier texture.

Recipe Notes

Healing benefits - Oh, potatoes and pumpkins! Both are grounding, nourishing and warming  and this soup is easy to digest. The lovely orange foods have anti cancer properties, the onion aids in breaking up cholesterol and heavy fats in the system.  

Energetics: Warming and nourishing; the onions break up digestive stagnation; the pumpkin, carrots and potatoes specifically aid the Spleen and Stomach.  This recipe drains dampness.  

Primary Season: Late Summer, Autumn and Winter.