Recipe For Pumpkin, Sweet Potato, and Leek Soup

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  • 3 tablespoons olive oil
  • 2 leeks, chopped
  • 1 small white onion, chopped
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 2 sweet potatoes, peeled and diced
  • 1 medium sugar pumpkin, seeded and cubed
  • 2 tablespoons chopped garlic
  • 1 quart chicken stock
  • 1 cup heavy whipping cream
  • 1 bay leaf
  • 1 tablespoon chopped fresh sage
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • salt to taste
  • ground black pepper to taste


Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.

Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.

Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.