Pumpkin-Leek Soup

Pumpkin-Leek Soup
Francesco Lagnese

Serves 8
preparation
15
minutes
cooking
45
minutes

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.
September 2007

Nutritional Information

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