I can’t get enough of pumpkins, squash and all the fun fall flavors. Soup is a cozy and warming dish, perfect for fall. We don’t eat soup a lot in our house, it’s not exactly kid “friendly”, but they thought this one was pretty good…. You may be wondering why pumpkin leek….
While grocery shopping I randomly picked up leeks. I’m not a big menu planner. I usually go to the farmer’s market or grocery store and pick up items that look fresh or are on sale. I got home and thought about potato leek soup, but now I am unable to eat potatoes in my diet. I happened to look on my counter and saw 2 pumpkins that needed to be cooked. And then, the combination of pumpkin and leek was born! I served this with roasted coconut shrimp, but any crispy bread would also make a great accompaniment!
Gluten Free Pumpkin Leek Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 leeks, chopped
- 1 celery rib, chopped
- 2 cloves garlic, smashed
- 2 cups chicken stock
- 1 15oz can pumpkin or 1 3/4 cup fresh pumpkin
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 cup plain yogurt
- salt and pepper
- Saute leeks, celery and garlic in butter and olive oil until softened.
- Add stock, pumpkin, tomato paste, and bay leaf.
- Simmer for 30 minutes.
- Remove bay leaf.
- Add yogurt, and puree with immersion blender or in food processor (in batches).
- Season with salt and pepper, and add up to 1/2 cup more chicken stock to reach consistency desired.
*yields 5 cups of soup – about 4 servings.