Pumpkin Soup with Leeks and Rosemary
Soups • World
Description
Pumpkin Soup with Leeks and Rosemary
Ingredients
- Olive Oil 1 tablespoon
- Leek 2 pieces
- Celery stalk 2 pieces
- Garlic 1 clove
- Butternut Squash 25 oz
- Chestnut puree 15 oz
- Coarse Salt to taste
- Chicken Broth 6 cups
- Ground Black Pepper to taste
- Dried Rosemary 1 tablespoon
Step-by-Step Guide
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the finely chopped leek, celery, and minced garlic and sauté until soft, about 5 minutes.
Step 3
Then add the diced butternut squash, pumpkin puree, and pour in the broth.
Step 4
Bring to a boil, reduce the heat, and simmer until the squash is tender, about 25 minutes.
Step 5
Add 1.75 teaspoons of salt and 0.25 teaspoons of pepper.
Step 6
Blend the soup in batches until smooth.
Step 7
Ladle into bowls and sprinkle with rosemary.
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