Pumpkin, Sweet Potato, and Leek Soup

Pumpkin, Sweet Potato, and Leek Soup

49
MARBALET 45

"A comforting cold-weather soup puree."

Ingredients

{{adjustedServings}} servings 252 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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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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Reviews

49
  1. 61 Ratings

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I'm a lazy cook :) I subbed a large can of pumpkin for the sugar pumpkin and a can of vacuum-packed sweet potatoes for the fresh variety. I used a tsp of pumpkin pie spice for the spices and u...

I thought this soup was very good. However, next time I am going to omit the whipping cream. When I put it in my blender to puree it, the cream "whipped" so my soup was more like a mousse. I ...

My family loved this recipe, and my 12-yr-old son said it was a "keeper". My other two kids, both rather finicky eaters, gobbled this right up and asked for more. We used this as a main dish, an...