How to Make Pumpkin, Sweet Potato, and Leek Soup - A Step-by-Step Guide

When the weather turns colder and the leaves start to change, there's nothing quite like a warm, comforting bowl of soup to help you feel cozy and satisfied. And when it comes to fall flavors, it doesn't get much better than pumpkin, sweet potato, and leek. This savory and naturally sweet trio of ingredients comes together beautifully in a rich and creamy soup that is perfect for warming you up on those chilly autumn evenings.

This Pumpkin, Sweet Potato, and Leek Soup is not only deli...

Read more

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

Information

  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    252 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 41mg
    • Sodium: 45mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 4g
    • Vitamin C: 23mg
    • Calcium: 98mg
    • Iron: 2mg
    • Potassium: 905mg