Pumpkin Leek Soup

We’re settling in for hibernation here in Boston, with the temps dropping and snow storms threatening. In an effort not to pack on the lbs during said hibernation (#weddingdiet), we’re on the lookout for new soup recipes this season. Enter Pumpkin Leek soup, made with a Halloween pumpkin (pardon the slight delay in posting this…) but could also be prepared with canned pumpkin puree or butternut squash. It’s warm, satisfying and healthy – the perfect winter trifecta.

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Ingredients:
1 medium pumpkin, cubed…or ice cream scooped in this case (or 1.5 lbs cubed butternut squash, or 2 cans pumpkin puree)
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4 leek stalks, sliced
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6 cups water
1 vegetable bouillon cube (or 6 cups vegetable broth)
1 clove garlic, minced
1 tbsp olive oil
Salt & pepper

Steps
In a large pot, heat olive oil over medium heat
Add the garlic and leeks, stir for ~5 mins
Add pumpkin cubes, top with water & bouillon cube
Bring to a boil, then reduce to a simmer for ~25 mins until pumpkin is soft
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Spoon in to a blender and puree until smooth
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Season with salt & pepper to taste
Enjoy!

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