- Calories 167
- Calories from fat 16%
- Fat 3g
- Sat fat 0g
- Cholesterol 0mg
- Sodium 484mg
- Carbohydrate 32g
- Fiber 4g
- Sugar 7g
- Protein 8g
Pumpkin-Leek Soup
Francesco Lagnese
How to Make It
Step 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.
Step 2
Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.
You May Like
oceansunfish
2011-01-09T14:32:25-05:00
I made this dish with canned pumpkin and a butternut squash and we thought it was quite good. Would be even better served with hot ham and cheese sandwiches or some other kind of hot sandwich. Great for a cold winter evening!
karen314
2010-11-01T09:37:00-04:00
interesting - was not quite flavorful enough
How are you supposed to peel a pumkin?
