Plant-Based Oil Free Vegan Pumpkin Leek Soup. Gluten Free.
| Prep Time | 30 Minutes |
| Cook Time | 25 Minutes |
| Servings |
People
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Ingredients
- 4 Cups Pumpkin Par cooked & mashed
- 4 Cups Low Sodium Vegetable Broth
- 2 Large Leeks Sliced in 1/4 inch slices
- 2 Stalks Fresh Celery Sliced
- 1 Clove Fresh Garlic Minced or Pressed
- 1 TBSP Fresh Rosemary Chopped
- 1/4 tsp Black Pepper Fresh Ground
- Salt To Taste (Optional)
Ingredients
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Instructions
- Start with Leeks, celery, and garlic and about 1 cup of veggie broth - Simmer until tender (about 5 minutes or so).
- Add pumpkin, pepper, rosemary, and remaining vegetable broth. Cook about 25 minutes.
- Use ladle and spoon soup into blender until about half full, blend until smooth. (Entire batch will not fit into a household sized blender). Continue to do this until all ingredients have been blended. Stir together in a mixing bowl.
- Serve! Garnish with a sprig of fresh rosemary.
Recipe Notes
Check out my Pumpkin & Lentil Coconut Curry Recipe!
Also try - Pumpkin Pancakes!
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