Harvest Pumpkin Leek Soup
Harvest Pumpkin Leek Soup is a quick and easy soup I love throwing together! It’s loaded with warm, autumn flavors and is silky smooth. The hint of cream really takes this over the top! Perfect for fall lunches or as an appetizer for Thanksgiving!
Servings: 8 (1 cup) servings
Calories: 183kcal
Ingredients
- 3 tablespoons butter
- 2 leeks cleaned and thinly sliced
- ½ cup chopped onions
- 1 stalk celery chopped
- 1 large carrot chopped
- 6 cloves garlic roughly chopped
- 15 ounce can pureed pumpkin
- 1 bay leaf
- 2 tablespoons maple syrup more to taste
- 2 teaspoons fresh sage
- 2 teaspoons fresh thyme
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper omit for a mild soup or use more if you want it spicier
- ⅛ teaspoon nutmeg
- 5-6 cups chicken stock or vegetable stock
- ⅓ - ½ cup heavy cream or coconut cream
Instructions
- SAUTE: Melt the butter in a 4-quart pot or dutch oven over medium-high heat. Add the leeks, onions, celery, and carrots, cook until they soften a bit, about 7-8 minutes. Season with a small pinch of salt and add the garlic, continue to cook for 1-2 minutes or until the garlic is fragrant.
- SIMMER: Add the pumpkin puree, bay leaf, maple syrup, herbs, spices, and 5 cups chicken stock. Bring the soup to a boil and allow it to simmer for 20-25 minutes or until the flavors develop.
- BLEND: Fish out the bay leaf, then pour in ⅓ cup of the heavy cream and stir to combine. Using a blender stick, blend the soup or by transfer the soup to a traditional blender, blend the soup until it’s smooth. Taste and adjust with additional broth to thin it out or cream if desired. Ladle the soup into bowls and top with pepitas and a drizzle of cream.
Nutrition
Calories: 183kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Fiber: 3g | Sugar: 9g
