Pumpkin Soup

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

1 leek

2 apples

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!