Pumpkin Sweet Potato Soup
Ingredients:
1 Tablespoon olive oil
2 Leeks cleaned and sliced ¼ inch (white and light green parts)
2 Celery stalks chopped
1 Clove garlic chopped
1 ½ Pounds sweet potatoes peeled and cut in small cubes
1 15 Ounce canned pumpkin
6 Cups vegetable stock (can also use chicken stock)
1 Teaspoon sage
Salt and pepper to taste
Directions:
Heat the oil in a large saucepan over medium heat.
Add the leeks, celery and garlic and sautée until softened, about 5 minutes. Add in the sweet potatoes, can of pumpkin and the broth. Simmer until the sweet potatoes are tender. This should take about 25 minutes. Add in your spices and cook for another 5 minutes. Turn off the heat and use your immersion blender to purée your soup.
You can also wait for the soup to cool a little and puree in a blender or food processor. Garnish with chopped pecans, fresh parsley or rosemary. Enjoy!
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