Pumpkin Leek Soup

2 cups pumpkin purée 1 head garlic 2 stalks leek 2 cups chicken broth more if needed 12 cup milk 12 tsp cayenne pepper salt olive oil Instructions. Simmer until the pumpkin is tender about 25 minutes.

Pumpkin Sweet Potato Leek And Coconut Milk Soup Recipe Sweet Potato Pumpkin Recipe Coconut Milk Soup Sweet Potato Soup

Saute leeks and butter or olive oil in a medium stock pot over medium heat letting them wilt and soften about 5 minutes.

Pumpkin leek soup. Heat a large pot and add the rest of the olive oil. Prepare the onion garlic and leek and add to the butter in a heavy saucepan. Saute 3-5 minutes more.

Peel and slice onions. Simmer until the pumpkin. Heat the oil in a large saucepan over medium heat.

Big bunch parsley leaves roughly chopped. Heat the oil in a large saucepan over medium heat. Roast garlic cloves drizzled with olive oil on a baking pan for about 35 minutes.

Add the pumpkin cubes and canned puree then the broth. Salt can be found in the Clementine Mines. Add the minced garlic and cook another 1 minute.

Add the leeks celery and garlic and cook stirring often until softened about 5 minutes. The basic recipe for any soup is one vegetable and one salt. 1 chunk grey-skinned pumpkin approximately double the weight of the onion and leek peeled and cut into small chunks.

Put over medium heat and cook gently until the vegetables soften. Using a large soup stock pot add the olive oil the leeks onions and saltCook stirring often for 5 minutes. Add the leek and garlic and sauté over a medium heat until soft and golden about 5-10 minutes.

Easy one-pot soup to warm you up and nourish your body on a cold autumn day. Roasted Garlic Pumpkin Leek Soup Serves 4. Add the pumpkin celery and stock.

Cook slowly for about 10 minutes until the vegetables have softened without browning. Add the pumpkin cubes and canned puree then the broth. Put the olive oil in a large heavy saucepan and add the prepared onion leek and garlic.

Add celery apples sage salt and pepper. Add the leeks celery and garlic and cook stirring often until softened about 5 minutes. Preheat oven to 350F.

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