Pumpkin, Sweet Potato, and Leek Soup

Pumpkin, Sweet Potato, and Leek Soup

48 Reviews 4 Pics
MARBALET
Recipe by  MARBALET

“A comforting cold-weather soup puree.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (48)

Rate This Recipe
CHARIANDER
67

CHARIANDER

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 used 1/2 c of evaporated milk for the cream. Although I'm sure fresh is better, this soup turned out very tasty!! And for 140 calories and 6 grams of fat per serving, was quite healthy too. Will definitely make again.

CHG5678
31

CHG5678

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 don't think it even needs cream. I think it would be fine on its own.

CMHILL
29

CMHILL

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, and therefore DOUBLED the recipe to serve 7 people, which only gave us about 2 leftover servings. Considering the amount of time it took to prep, I'm glad we did that -- I wouldn't have wanted to prep this twice in one day! Some tips: we sliced up the pumpkin and cut out the seeds, then boiled it in water for about 15 minutes to soften it up, making it much easier to pare the skin from the flesh. Because we doubled the recipe, we had to saute the veggies in batches before throwing them all together with the remaining ingredients in our large stockpot. Kid-friendly: 4 stars (if your kids don't like pumpkin or sweet potato to start with, they probably won't like this.) Easiness: 5 stars (it IS easy to make), but quickness, 2 stars -- takes long time to prep! Overall, 5 stars -- it tasted WONDERFUL, and the rave reviews from my parents, husband, and kids made it all worthwhile.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 26 g
  • 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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