Pumpkin, Sweet Potato, and Leek Soup recipe

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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

Nutrition Info

252.3 calories
carbohydrate: 26 g
cholesterol: 40.8 mg
fat: 16.5 g
fiber: 2.9 g
protein: 3.8 g
saturatedFat: 7.7 g
servingSize: -
sodium: 45.1 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

A comforting cold-weather soup puree.

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