Fall days are perfect for soups and today’s soup is another relic from my low-carb days. This recipe comes from Real Simple's October 2007 issue.
Pumpkin-Leek Soup
Serves 8
Ingredients- 1 T olive oil
- 2 Leeks (both the white and light green parts) sliced 1/4 inch thick and rinsed
- 2 celery stalks, sliced
- 1 clove garlic, chopped
- 1 medium pumpkin peeled and cut into 1/2 inch cubes
- 1 15-ounce can pumpkin puree
- 6 c low sodium chicken broth
- salt and pepper
- 1 T fresh rosemary
Instructions:
- Heat the oil in a large saucepan over medium heat. Add the leeks, celery and garlic. Cook, stirring often until softened. This will take about 5 minutes.
- Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender. This will take about 25 minutes.
- Stir in 1 3/4 t salt and 1/4 t pepper. Working in batches, ladle the soup into a blender and puree until smooth.
- Top with rosemary
Nutritionals: Calories: 98.5, Fat: 2.1, Sodium: 909.3, Carb: 18, Fiber 4.4, Protein: 4.3.
