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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a delicious, thick soup with a bite. Great for fall!! You can also add mushrooms, red bell peppers and/or frozen green peas which give nice color and texture. It's even better the next day after all the flavors have had time to mingle together. Ingredients:
2 medium leeks (or 1 large onion if leeks aren't available) |
1/4 cup olive oil |
3 carrots, diced |
2 potatoes, diced |
10 cups vegetable stock (if using vegetarian bouillon cubes to make the stock, eliminate the salt) |
1 1/2 teaspoons salt (unless you use bouillon) |
1/4 teaspoon black pepper |
1/4 teaspoon ground cloves |
3 dashes cayenne pepper |
2 (16 ounce) cans pumpkin (4 cups) |
1/2 cup heavy cream |
2 cups frozen corn kernels |
Directions:
1. Cut the root end off the leeks and slice thin, including 3 inches of the green part.
2. Heat olive oil in stock pot.
3. Add leeks, carrots saute for 15 minutes.
4. Pour in stock and bring to boil.
5. Add potatoes, salt, cloves, black pepper and cayenne pepper. Cook for 30 minutes.
6. Add pumpkin and corn, mixing until pumpkin is dissolved. Cook for 10 minutes.
7. Enjoy! YUM!
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