Pumpkin-Leek Soup


Bring together this warming pumpkin soup in under 30 minutes.

Pumpkin-Leek Soup Recipe
Photo: Francesco Lagnese
Hands On Time:
15 mins
Total Time:
45 mins
8 serves


  • 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


  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.

Nutrition Facts (per serving)

167 Calories
3g Fat
32g Carbs
8g Protein
Nutrition Facts
Calories 167
% Daily Value *
Total Fat 3g 4%
Sodium 484mg 21%
Total Carbohydrate 32g 12%
Total Sugars 7g
Protein 8g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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