- This topic has 1 reply, 1 voice, and was last updated November 5, 2008 at 12:12 pm by .
- November 5, 2008 at 12:12 pm #265987
1 Tbsp vegetable oil
1 Tbsp unsalted butter
3 leeks, white part only, thinly sliced
15 oz can pumpkin puree
32 oz carton vegetable broth
Pinch ground cloves
1 Tbsp ground cinnamon
1 tsp ground ginger
1/4 cup brown sugar
Salt to taste
(optional) heavy cream or half and half for garnish
Heat oil and butter together in a medium saucepan over low heat. Add sliced leeks (white part only) and saute gently until leeks are soft. Add pumpkin puree and spices, stir until well mixed, then while stirring, pour in vegetable broth.
Add sugar slowly while stirring. (You may want more or less sugar depending on your taste preferences – so taste as you go along.) Bring to a low boil then lower to a simmer for 10 minutes. If desired pour a tsp or so of cream or half and half into bowl before ladeling in soup and add a dash of cinnamon.
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