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Pumpkin, Sweet Potato, and Leek Soup

Rated as 4.29 out of 5 Stars
185

"A comforting cold-weather soup puree."
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Ingredients

servings 252
Original recipe yields 8 servings

Directions

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  1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
  2. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
  3. 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 26 3.8 41 45 Full nutrition

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Reviews

Read all reviews 53
  1. 66 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I don't like it...it's weird tasting.

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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...

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 ...

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...

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...

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...

All the work cutting the veggies is well worth it. I so enjoyed this soup that I made another batch the same week.

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 ...

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...

Unlike many other reviewers, I followed the recipe with the minor exception of using lowfat cream. It is excellent. I like a little spice in my soups, so I might toss in one of my homegrilled ...