Pumpkin Soup for a Warm Fall Day

Doesn’t this just sound warm and cozy… Pumpkin Soup, slippers and your favorite sweater?

Pumpkin Soup RecipeTechnically it’s Pumpkin Leek Soup, but whatever.  No one knows what leeks are anyway. This recipe is from RealSimple.com, and it is just that…simple! Give it a try!

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
  • 2 celery stalks, sliced
  • 1 clove garlic, chopped
  • 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
  • 1 15-ounce can pumpkin puree
  • 6 cups low-sodium chicken broth
  • kosher salt and pepper
  • 1 tablespoon fresh rosemary

Directions

  1. 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 1¾ teaspoons salt and ¼ teaspoon pepper.
  2. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.
This would be absolutely scrumptious with Pioneer Woman’s The Bread (you know it’s good when that’s it’s name…like there is no other bread in the world).
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