- Calories 167
- Calories from fat 16%
- Fat 3g
- Sat fat 0g
- Cholesterol 0mg
- Sodium 484mg
- Carbohydrate 32g
- Fiber 4g
- Sugar 7g
- Protein 8g
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.
