Real Recipes From Real Home Cooks ®

pumpkin-leek soup

a recipe by
LilithaV Rose Moran
Montreal, QC

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

serves 8
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For pumpkin-leek soup

  • 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.