Pumpkin-Leek Soup

Name: Pumpkin-Leek Soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams pumpkin puree; 2 celery stalks, sliced; 1 Tbsp fresh rosemary; 1 clove garlic, chopped; 8 servings Kosher salt and pepper; 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed; 1 liters low-sodium chicken broth; 1 Tbsp olive oil; 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes

Need a gluten free, dairy free, and primal soup? Pumpkin-Leek Soup could be a tremendous recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 122 calories. This recipe serves 8. It is perfect for Autumn. If you have garlic, olive oil, kosher salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Heat the oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.

Ingredients you will need

Celery

Garlic

Leek

Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

Ingredients you will need

Rosemary