Pumpkin-Leek Soup

LilithaV Rose Moran

By
@LilithaV

I found this recipe from another site and used it as my own...
It's very good.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
30 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

1 Tbsp
olive oil
2
leeks(white and light green parts) sliced and cut into about 1/4 inch and rinsed well(i use bowl of lukewarm water and place leeks in there and strain it afterwards in colander)
2
celery stalks sliced
1
garlic clove chopped
1 1/2 lb
butternut squash peeled and cut into 1/2 inch cubes
1 15 oz
can of pumpkin pureƩ
6 c
low sodium chicken broth
1 3/4 tsp
salt
1/4 tsp
pepper
1 Tbsp
rosemary(can be fresh or in spice)

Step-By-Step

1Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the butternut squash cubes and canned puree, then the broth. Simmer until the butternut squash is tender, about 25 minutes. Stir in salt and Pepper to taste.

2Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: Canadian
Dietary Needs: Low Sodium