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Pumpkin-Leek Soup

Francesco Lagnese
Serves 8 Hands-On Time: 15m Total Time: 45m

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
  • 2 celery stalks, sliced
  • 1 clove garlic, chopped
  • 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
  • 1 15-ounce can pumpkin puree
  • 6 cups low-sodium chicken broth
  • kosher salt and pepper
  • 1 tablespoon fresh rosemary

Directions

  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 pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1¾ teaspoons salt and ¼ teaspoon pepper.
  2. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.
October 2007
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Quick Tip

Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

Nutritional Information

  • Per Serving
  • Calories 167Calories From Fat 16%
  • Fat  3g
  • Sat Fat  0g
  • Cholesterol  0mg
  • Sodium  484mg
  • Carbohydrate  32g
  • Fiber  4g
  • Sugar  7g
  • Protein  8g
What does this mean? See Nutrition 101.

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