Nothing is more comforting than a nice creamy warm bowl of soup in the cold winter months. This Pumpkin and Leek Soup recipe is sure to warm your core and have your family begging for more!
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Pumpkin and Leek Soup
2 Leeks (only the parts that are white and light green) sliced and rinsed
2 Celery Stalks, Thinly Sliced
2 Garlic Cloves, Minced
1 tablespoon extra virgin Olive Oil
1 15 oz Can Pumpkin Puree
1 1/2 lb. fresh Butternut Squash, peeled and cubed
6 cups Chicken Broth
1 tablespoon Fresh Rosemary, minced
Salt and Pepper to Taste
In a large saucepan, heat the olive oil over medium heat.
Add Celery, Leeks and Garlic to the mixture. Stir often for about 5 minutes or until soft.
Slowly add the butternut squash and pumpkin puree. Stir well and add the chicken broth.
Cover and simmer for approximately 25 minutes, until the pumpkin is soft and tender. Then add roughly ¼ teaspoon of pepper and 1 3/4 teaspoons of salt (or to preferred taste).
Slowly, ladle part of the soup into a blender, pureeing until completely smooth. You may need to do this in batches. Serve in small bowls and top with rosemary for additional flavor.