Francesco Lagnese
2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
2 celery stalks, sliced
1 clove garlic, chopped
1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
1 15-ounce can pumpkin puree
6 cups low-sodium chicken broth
Kosher salt and pepper
1 tablespoon fresh rosemary
Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.
Yield: Makes 8 servings
NUTRITION PER SERVING CALORIES 167(16% from fat); FAT 3g (sat 0g); CHOLESTEROL 0mg; CARBOHYDRATE 32g; SODIUM 484mg; PROTEIN 8g; FIBER 4g; SUGAR 7g
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