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Pumpkin Vegetable Soup

  • 4servings
  • 649calories

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Tablespoon olive oil

  3. 1/2 cup chopped onion

  4. 2 medium leeks -- thinly sliced

  5. 2 cups cooked pumpkin puree -- fresh or canned

  6. 1 large potato -- diced

  7. 4 plum tomatoes -- peeled and diced

  8. 4 cups chicken or vegetable stock

  9. 2 teaspoons salt

  10. 1/4 teaspoon fresh ground pepper

  11. 1/4 teaspoon white pepper

  12. 1/4 teaspoon Tabasco sauce

  13. 1/2 teaspoon cumin

  14. 1/2 cup chopped celery

  15. 1 cup whole milk

  16. 1/2 cup plain yogurt

Instructions Jump to Ingredients ↑

  1. Sauté chopped onion and leeks with oil in a heavy saucepan over medium-lowheat, until onion is transparent. Stir in remaining vegetables (minusparsley), stock, salt, pepper and Tabasco sauce. Cover and simmer for 30minutes or until vegetables are tender. Cool, add yogurt then purée in ablender or food processor until slightly chunky. Return to the saucepan, addmilk and parsley then simmer for 10 minutes without boiling. Serve withcrackers or croutons.

  2. Servings

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