This mildly sweet, lusciously savory soup is a cheerful orange and will warm you on cold autumn evenings. It’s perfection with pureed sugar pumpkin puree, but in a pinch, you can also make this with canned pumpkin.
- 4 tablespoon olive oil
- 4 cups pumpkin puree (prepared from a sugar pumpkin or canned)
- 1 small peeled sweet potato, cubed
- 1 leek, diced (white part only)
- 4 cups chicken bone broth (or regular chicken broth or stock)
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 teaspoon ground sage
- In a large soup pot, heat the olive oil on medium heat and add pumpkin puree, sweet potato, and leek. Stir until the leek is translucent.
- Add the broth, garlic, bay leaves, salt, pepper, and sage to the soup pot. Stir well to combine the ingredients. Increase the heat to medium-high and bring the liquid to a boil.
- Once the soup is boiling, reduce the heat to low and allow the soup to simmer for 35 to 45 minutes, stirring frequently to prevent burning.
- After simmering, remove the pot from heat and allow to cool for 15 to 20 minutes. Once cooled, place the soup in a blender or food processor and puree until smooth. Return the pureed soup to the pot and warm on low heat until you are ready to serve.