Pumpkin-Leek Soup

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Photo: Francesco Lagnese
Prep Time
15 Mins
Other Time
30 Mins
Yield
Makes 8 servings
October 2007
RECIPE BY Real Simple

Ingredients

  • 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

Nutritional Information

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

How to Make It

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.

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