Pumpkin-Leek Soup

0710white-bowl
Photo by Francesco Lagnese
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 167 calories
    • Calories 16 calories from fat
    • Fat 3 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 484 mg
    • Protein 8 g
    • Carbohydrate 32 g
    • Sugar 7 g
    • Fiber 4 g
  • September 2007

Ingredients

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