Pumpkin-Leek Soup

Pumpkin-Leek Soup
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Serves 8| Hands-On Time: | Total Time:

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

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 .

Quick Tip

Green beans in a bowl of ice cubes
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

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