Ingredients
Scale
- 1 diced medium sized red or yellow onion
- 3 diced garlic cloves (or more if you love garlic…)
- 1/2 cup water
- 1 vegetable bouillon cube (or you can just sub in water for veggie broth)
- 2 heaping cups chopped leeks (about 2–3 leak stalks)
- 1 cup chopped celery (about 2 celery stalks)
- 1/2 cup chopped carrots (about one big carrot)
- 3 cups pureed pumpkin
- 5 cups water (can also sub in 1 cup of milk of choice instead of last cup of water)
Spices
- 1 tsp garam masala
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp cayenne (or more if you like it spicy!)
- 1 tsp curry powder
- 1 tsp tumeric
- 1 tsp sage
- salt and pepper (to taste)
Instructions
- In a large, deep pot saute the garlic and onions in half cup of water, over medium-high heat, until slightly browned (about five minutes). Add vegetable bouillon cube and dissolve it in the pot. Add water when necessary. Watch closely to make sure that a bit of water remains in the pot.
- Prepare the spices in a little bowl and stir them together.
- Add the spices to the soup and simmer for a couple of minutes.
- Add 4 cups of water to the pot. Bring the contents of the pot to a boil and add the leeks, carrots and celery. Turn the heat down to medium-low to maintain a steady simmer.
- Cook until the carrots, leeks and celery are softened and cooked through (about 15 minutes).
- Add pureed pumpkin. Add one more cup of water or milk of choice. Leave the contents of the pot to simmer for another 5 minutes
- Take the soup off of the heat. Using a blender, blend the soup until it is smooth and creamy. Make sure that the soup has cooled down a bit so you don’t burn yourself
Notes
- – Use one cup less water if you prefer a thicker soup
- – Substitute one cup of milk of choice for one cup of water if you want an uber creamy soup
- – I often add in a couple nuts like pecans, almonds or walnuts into my soup to make it a full meal!
- Nutritional Benefits: No cholesterol, high in fiber, high in iron, low in fat,very high in vitamin C, A and B6, high in manganese, magnesium and potassium
- Prep Time: 10
- Cook Time: 25