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 caloriescarbohydrate: 26 gcholesterol: 40.8 mgfat: 16.5 gfiber: 2.9 gprotein: 3.8 gsaturatedFat: 7.7 gservingSize: -sodium: 45.1 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin, Sweet Potato, and Leek Soup
Directions
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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.