Pumpkin-Leek Soup

Pumpkin-Leek Soup Recipe
Photo: Francesco Lagnese

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 30 Minutes

Nutritional Information

Calories 167
Caloriesfromfat 16 %
Fat 3 g
Satfat 0 g
Cholesterol 0 mg
Sodium 484 mg
Carbohydrate 32 g
Fiber 4 g
Sugars 7 g
Protein 8 g


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


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 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.