Pumpkin, Sweet Potato, and Leek Soup

Pumpkin, Sweet Potato, and Leek Soup

A comforting cold-weather soup puree.

Calories
252 Calories

Recipe Instructions

Step 1
Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
Step 2
Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Step 3
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.
Pumpkin, Sweet Potato, and Leek Soup
Pumpkin, Sweet Potato, and Leek Soup

Ingredients

  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • 1 cup heavy whipping cream
  • salt to taste
  • 1 pinch ground cloves
  • 3 tablespoons olive oil
  • ground black pepper to taste
  • 1 bay leaf
  • 1 stalk celery, chopped
  • 1 quart chicken stock
  • 1 tablespoon chopped fresh sage
  • 2 leeks, chopped
  • 1 small white onion, chopped
  • 1 small carrot, chopped
  • 2 sweet potatoes, peeled and diced
  • 1 medium sugar pumpkin, seeded and cubed
  • 2 tablespoons chopped garlic

Categories

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