Pumpkin-Leek Soup

LilithaV Rose Moran


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


☆☆☆☆☆ 0 votes

30 Min
45 Min
Stove Top


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  • 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 pureé
  • 6 c
    low sodium chicken broth
  • 1 3/4 tsp
  • 1/4 tsp
  • 1 Tbsp
    rosemary(can be fresh or in spice)

How to Make Pumpkin-Leek Soup


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

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About Pumpkin-Leek Soup

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

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