Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
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  • 4 star values: 0
  • 5 star values: 0
Recipe by Real Simple October 2007

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Credit: Francesco Lagnese

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

167 calories; calories from fat 16%; fat 3g; saturated fat 0g; cholesterol 0mg; sodium 484mg; carbohydrates 32g; fiber 4g; sugars 7g; protein 8g.
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