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Pumpkin, Leek and Sweet Potato Soup

  • 8servings
  • 50minutes
  • 273calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 leeks, chopped

  3. 1 small white onion, chopped

  4. 1 stick celery, chopped

  5. 1 small carrot, chopped

  6. 2 sweet potatoes, peeled and diced

  7. 1 medium sugar pumpkin, seeded and cubed

  8. 2 tablespoons chopped garlic

  9. 1 litre chicken stock

  10. 250ml whipping cream

  11. 1 bay leaf

  12. 1 tablespoon chopped fresh sage

  13. 1 pinch ground cloves

  14. 1 pinch ground nutmeg

  15. 1 pinch ground cinnamon

  16. salt to taste

  17. ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin and garlic; saute until they start to brown.

  2. Add bay leaf, stock and cream; bring to the 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.

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