Photo: Francesco Lagnese
Prep Time
15 Mins
Other Time
30 Mins
Makes 8 servings

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.

Ratings & Reviews

GLMac1's Review

September 17, 2012
I would cut the leeks in half. You need to really like leeks to enjoys this soup. I may try again but use onions in place of the leeks.