Pumpkin-Leek Soup

Готовим Appetiziers Pumpkin-Leek Soup

Convenient canned pumpkin and cooked rice make it super-easy to whip up this silky-smooth starter.

  1. In pot, heat oil over medium heat. Add leeks, celery, carrot and garlic; cook, stirring occasionally until tender, about 4 minutes. 
  2. Stir in pumpkin, rice, rosemary and chicken broth. Simmer 15 min. Cool slightly. 
  3. In batches, transfer soup to blender; cover and puree. Return to pot. 
  4. Season to taste with salt and pepper. If desired, garnish with croutons and pumpkin seeds.

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1 tbsp. olive oil
4 c. sliced leeks
1/2 c. sliced celery
1/2 c. sliced carrot
1 clove garlic minced
1 can pumpkin
2 c. cooked rice
2 tbsp. chopped fresh rosemary
1 qt. chicken broth
Salt and pepper to taste
Croutons and pumpkin seeds optional

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Easy
Serves
people
Method
Slice
Category
Appetiziers
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