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
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)
celery stalks sliced
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


  • 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.

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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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