Pumpkin, Sweet Potato, and Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A comforting cold-weather soup puree. Ingredients:
3 tablespoons olive oil |
2 leeks, chopped |
1 small white onion, chopped |
1 stalk celery, chopped |
1 small carrot, chopped |
2 sweet potatoes, peeled and diced |
1 medium sugar pumpkin, seeded and cubed |
2 tablespoons chopped garlic |
1 quart chicken stock |
1 cup heavy whipping cream |
1 bay leaf |
1 tablespoon chopped fresh sage |
1 pinch ground cloves |
1 pinch ground nutmeg |
1 pinch ground cinnamon |
salt to taste |
ground black pepper to taste |
Directions:
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
3. Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.
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