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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.
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
Soups, Stews and Chili Recipes
Soup Recipes
Vegetable Soup Recipes
Sweet Potato Soup Recipes
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