Pumpkin and Leek Soup
Servings 6 people
Ingredients
- 4-6 leeks
- 1 medium pumpkin, stem/skin removed, and cut into 1/2" cubes
- 1 yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tbsp olive or vegetable oil
- 1/4 tsp fresh thyme, chopped
- salt and pepper, to taste
- pinch cayenne pepper
- water
Instructions
- Cut the green tops and stems off of leeks, then cut leeks into 1/4" rounds and submerge into a bowl of cold water. Agitate the leeks and let dirt settle to the bottom of the bowl. Lift leeks out of the water, making sure to leave dirt behind.
- Place oil in a large pot and cook over medium. Add leeks, onions, and garlic. Cook approximately 8 minutes or until fragrant.
- Add pumpkin. Season with salt, pepper, thyme, and cayenne. Cook for 30 - 40 minutes, stirring occasionally.
- Cover vegetables with water and turn heat high. Once simmering, reduce the heat to medium-low and simmer 45 minutes to an hour.
- Remove three cups of vegetables and liquid and place in blender. Blend until smooth. Add back to soup. Adjust seasoning to taste.