Wednesday, March 19, 2008

Pumpkin Leek Soup

This soup is SO f-ing simple it'll blow your mind.

And mother of god is it just LUSH with sweet, velvetty flavor.

And it has leeks. And we all know my feelings on leeks. *Toes curling, ears smoking, nips shooting flames*

I highly recommend.

  • 1.5 T. olive oil

  • 1 large clove garlic, sliced

  • 1 small yellow onion, chopped (about 3/4 c.)

  • 1 small Russet potato, chopped (about 1 c.)

  • 1 t. dried sage

  • 1 bay leaf

  • 3 T. flour

  • 4.5 c. vegetable broth

  • 3/4 c. pumpkin puree

  • 3/4 c. sweet potato puree

  • salt/pepper to taste

  • red pepper flakes (optional)

  • 1-2 leeks, chopped and rinsed

  • 1 T. olive oil


Heat the olive oil in a large pot, then add the garlic, onion, potatoes, salt, and herbs. Saute over med-high heat until the vegetables begin to caramelize. Add the flour and cook for 2-3 more minutes. Pour in the broth and boil for about 10 minutes. Remove the bay leaf and blend the soup until creamy (ideally with an immersion blender). I left the skins on for added nutrition, but you can skin your potatoes first for a creamier soup.

Stir in pumpkin and sweet potato and simmer for 5 minutes. Salt and pepper to taste. I added about 1/4 tsp. of pepper flakes for a pinch of heat.

Saute the leeks in olive oil with a pinch of salt, until they just begin to caramelize.

If you will be eating the soup immediately, before serving, sprinkle the leeks over each bowl. Otherwise you can just add the leeks to the soup and mix 'em up. (That's what I did, and it's why I bumped up the quantity of leeks as well.)

(Recipe from Veglicious)

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