Pumpkin Soup

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
  • 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

  1. 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.
  2. Add the pumpkin cubes and canned puree, then the broth.  Simmer until the pumpkin is tender.  This will take about 25 minutes.
  3. 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.
  4. Top with rosemary

Nutritionals: Calories: 98.5, Fat: 2.1, Sodium: 909.3, Carb: 18, Fiber 4.4, Protein: 4.3.