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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
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 |
Directions:
1. 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.
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