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Pumpkin, Sweet Potato, and Leek Soup Recipe

Recipe by: MARBALET

"A comforting cold-weather soup puree."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
  • 2Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
  • 3Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.
Ingredients
  • 8 servings
  • 252 cals
  • 3 tablespoons olive oil
  • 2 leeks, chopped
  • 1 small white onion, chopped
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 2 sweet potatoes, peeled and diced
  • 1 medium sugar pumpkin, seeded and cubed
  • 2 tablespoons chopped garlic
  • 1 quart chicken stock
  • 1 cup heavy whipping cream
  • 1 bay leaf
  • 1 tablespoon chopped fresh sage
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • salt to taste
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    252
    13%
  • Fat:
    16.5
    25%
  • Carbs:
    26
    8%
  • Protein:
    3.8
    8%
  • Cholesterol:
    41
    14%

Based on a 2,000 calorie diet

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