It seems this past weekend of rain has finally brought the seasonal transition we've all been waiting for; temperatures are dropping, the air is crisp, and it's time to eat some soup. When it's cold all I want to do is curl up in a blanket, snuggle with an animal and eat my comfort foods. This includes tons of chocolate, an assortment of teas, and of course soup! This week's recipe is a simple soup that tastes delicious and puts you in the fall mood. Enjoy!
Pumpkin, Sweet Potato, and Leek Soup
Ingredients
olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled (if you prefer) and chopped
1 sugar pumpkin, seeded and cubed
2 tablespoons garlic, chopped
1 quart chicken stock
1 cup heavy whipping cream
1 bay leaf
1 tablespoon fresh sage, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
salt and pepper to taste
Directions
Heat just enough oil to coat bottom of a large soup pot.
Add leeks, onion, celery, carrot, sweet potato, pumpkin, garlic and saute until browned
Add stock, cream, and bay leaf
Bring to boil
Reduce to simmer and cook until all vegetables are tender
Add all spices and salt and pepper to taste
Remove bay leaf and puree until smooth
Enjoy!
Unsure what to do with those left over pumpkin seeds?
Roast them!
All you have to do is toss all the seeds you have in a bowl with melted butter and salt and spread them evenly on a baking sheet. Bake for 45 minutes at 300 degrees or until brown, stirring occasionally. Let cool and enjoy!
