One more week until Halloween! No surprise, I’m into pumpkin-everything right now. Pumpkin pancakes, pumpkin butter, pumpkin drinks, pumpkin pasta… I even saw pumpkin cereal on the shelves and quickly threw that in my cart. Anyways, here’s my stab (Halloween pun intended) at Pumpkin Soup. I feel like the herbs really make this soup so don’t leave them out! I used organic canned pumpkin puree but of course you can use real roasted pumpkin if you have the time & patience! You could also substitute butternut squash instead of pumpkin (boil or roast first) but I love this recipe with the sage better for the squash… anyways, good luck working on your costumes and enjoy filling up on all that pumpkin goodness for another week!
1 TBS extra virgin olive oil
4 cups vegetable broth
1 sweet potato
1 can of pumpkin puree
1/2 tsp salt
1/4 tsp freshly cracked black pepper
For garnish: fresh thyme, or chives or sage or toasted pumpkin seeds or crusty bread!
Start by prepping your veggies. Wash the leek and chop, keep light green/white part only. Peel and chop the sweet potato and apples.
Heat the olive oil in a large soup pot over medium heat. Add in the leek, and saute for a few minutes. Next add in the apple and cook another couple minutes. Finally add in the sweet potato, broth, pumpkin puree, salt & pepper. Mix well to combine. Increase the heat and bring to a boil, then simmer for 20-30 minutes.
Blend the soup in batches in a high-speed blender until smooth. Return to the soup pot and simmer for another 5-10 minutes. Serve with your choice of toppings/garnish. Enjoy!