Pumpkin-Leek Soup

As we settle into fall, temperatures continue to drop leaving us wanting comforting food to warm our souls. With pumpkins and winter squash available in abundance, this recipe is a perfect recipe for the family to enjoy. Serve with crusty garlic toast and salad for a light wholesome meal.


1 T. olive oil

2 leeks, sliced ¼” thick and rinsed (white and light green parts)

2 celery stalks, sliced

1 garlic clove, chopped

1 small pie pumpkin, halved and seeds removed

1 small butternut squash, halved and seeds removed

1 15 oz. can of pumpkin puree

6 cups vegetable broth or stock

1 ¾ t. salt

¼ t. ground black pepper

1 T. fresh rosemary, chopped (garnish)



  1.  Preheat oven to 350˚F.
  2. Cut pumpkin and squash in half and scoop out the seeds. Place cut side down on lightly oiled foil and bake in oven for 30-45 minutes until a fork pierces the skin and comes out easily.
  3. Flip squash flesh side up and cool slightly. Scoop out the flesh into a medium bowl and set aside.
  4.  In a large stock pot or Dutch oven heat oil over medium heat. Add leeks, celery and garlic. Cook stirring often until softened, about 5 minutes.
  5. Add pumpkin, squash, pumpkin puree and broth. Stir to combine and simmer for 20 minutes. Stir in salt and pepper.
  6. Working in batches, ladle soup into blender and puree until smooth.
  7. Serve with chopped rosemary to garnish.

Recipe adapted from Real Simple