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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.