Harvest Pumpkin Leek Soup Recipe

Ingredients

3 tablespoons butter
2 leeks, cleaned and thinly sliced
½ cup chopped onions
1 stalk celery, chopped
1 large carrot, chopped
6 cloves garlic, roughly chopped
1 (15-ounce) can pureed pumpkin
1 bay leaf
2 tablespoons maple syrup (more to taste)
2 teaspoons chopped fresh sage AND fresh thyme
¼ teaspoon EACH: ground cinnamon AND cayenne pepper (omit for a mild soup or use more if you want it spicier)
1/8 teaspoon nutmeg
6 cups chicken stock (or vegetable stock)
1/3 – ½ cup heavy cream (or coconut cream)

	PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 8 (1 cupish) servings

SAUTE:

Melt the butter in a 4-quart pot or dutch oven over medium-high heat.
Add the leeks, onions, celery, and carrots, cook until they soften a bit, about 7-8 minutes.
Season with a small pinch of salt and add the garlic, continue to cook for 1-2 minutes or until the garlic is fragrant.

SIMMER:

Add the pumpkin puree, bay leaf, maple syrup, herbs, spices, and chicken stock.
Bring the soup to a boil and allow it to simmer for 20-25 minutes or until the flavors develop.

BLEND:

Fish out the bay leaf, then pour in ? cup of the heavy cream and stir to combine.
Using a blender stick, blend the soup or by transfer the soup to a traditional blender, blend the soup until it’s smooth.
Taste and adjust with additional cream if desired.
Ladle the soup into bowls and top with pepitas and a drizzle of cream.