Pumpkin, Sweet Potato, and Leek Soup

Ingredients

• 45 ml olive oil
• 2 leeks, chopped
• 1 small white onion, chopped
• 1 stalk celery, chopped
• 1 small carrot, chopped
• 2 sweet potatoes, peeled and diced
• 1500g pumpkin, seeded and cubed
• 15 g chopped garlic
• 945 ml vegetable stock
• 235 ml heavy whipping cream
• 1 bay leaf
• 2 g chopped fresh sage
• 1 g ground cloves
• 1 g ground nutmeg
• 1 g ground cinnamon
• salt to taste
• ground black pepper to taste

Method

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.