Suitable for a quick meal at home or decadent enough for a dinner party, this soup will satisfy your taste buds and your nutritional needs.
Pumpkin Leek Soup with Pumpkin Seed Crema
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Ingredients
- PUMPKIN SEED CREMA
- 1/4 cup pumpkin seeds, roasted
- 2 tablespoons fresh sage
- 2 tablespoons low-fat milk
- 1/2 cup nonfat plain yogurt
SOUP
- 3 tablespoons olive oil
- 1 tablespoon chopped garlic
- 2 sweet potatoes, peeled and diced
- 1 small onion, chopped
- 1 carrot, chopped
- 2 leeks, chopped
- 1 medium sugar pumpkin, seeded and cubed or 3 cups canned pumpkin
- 1 32-ounce package vegetable stock
- 1 cup low-fat milk
- 1-2 tablespoons chopped sage to taste
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/8 teaspoon cinnamon
- Salt and freshly ground pepper to taste
- Roasted pumpkin seeds to garnish
- Sage leaves to garnish
- Pumpkin seed crema to garnish
Instructions
- In blender or food processor, mix all crema ingredients and blend well. Keep refrigerated until use.
- Heat olive oil in large, heavy-bottomed pot. Add garlic, potatoes, onion, carrot, leeks and pumpkin. Sauté over medium heat until the vegetables have begun to brown, about 7-8 minutes. (If using canned pumpkin, add with stock below.)
- Add stock and milk; bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-12 minutes.
- Add sage and pureé mixture in blender or food processor. Add cloves, nutmeg, cinnamon, salt and pepper, to taste.
- Serve in individual bowls, garnished with a drizzle of pumpkin seed crema, roasted pumpkin seeds and a sprig of sage.
Recipe Notes
Nutrition Facts
Pumpkin Leek Soup with Pumpkin Seed Crema
Amount Per Serving
Calories 254
* Percent Daily Values are based on a 2000 calorie diet.
Calories 254,Fat 9,Perfat 29,Cholesterol 2,Carbo 41,Protein 7,Fiber ,Sodium
