Name: Pumpkin, Sweet Potato, and Leek Soup recipe
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

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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

Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
Add bay leaf, stock, and cream, bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
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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