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My review
Pumpkin, Sweet Potato, and Leek Soup
MARBALET
"A comforting cold-weather soup puree."
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Ingredients
servings 252 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
- Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
- Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.
Nutrition Facts
Per Serving: 252 calories; 16.5 g fat; 26 g carbohydrates; 3.8 g protein; 41 mg cholesterol; 45 mg sodium. Full nutrition
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Reviews
Read all reviews 5366 Ratings
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Most helpful positive review
6/6/2005
I'm a lazy cook :) I subbed a large can of pumpkin for the sugar pumpkin and a can of vacuum-packed sweet potatoes for the fresh variety. I used a tsp of pumpkin pie spice for the spices and u...
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6/6/2005
I'm a lazy cook :) I subbed a large can of pumpkin for the sugar pumpkin and a can of vacuum-packed sweet potatoes for the fresh variety. I used a tsp of pumpkin pie spice for the spices and u...
9/23/2007
I thought this soup was very good. However, next time I am going to omit the whipping cream. When I put it in my blender to puree it, the cream "whipped" so my soup was more like a mousse. I ...
10/25/2001
My family loved this recipe, and my 12-yr-old son said it was a "keeper". My other two kids, both rather finicky eaters, gobbled this right up and asked for more. We used this as a main dish, an...
11/4/2002
Great soup! Couple of tips, use a food processor to chop all of the veggies, saves significant amount of time chopping. Use an imersion blender to puree the soup, transfering hot soup to a blend...
11/2/2003
This was a fabulous soup! Really hearty, and the leeks with the squash and sweet potatoes make for a really full flavor combination. These were my alterations: I can't eat much dairy, so like I...
11/15/2000
All the work cutting the veggies is well worth it. I so enjoyed this soup that I made another batch the same week.
9/29/2002
Amazing soup! I think this will work with any kind of winter squash - there are so many varieties available in the fall. Instead of using 1 cup heavy cream, I used 1/3 cup heavy cream and 2/3 ...
2/24/2003
This was a delicious soup! I used butternut squash, instead of pumpkin. I had a hard time cutting it up, so I microwaved it a few minutes, to soften it a bit. Also, I have never heard of a cre...