Pumpkin-Leek Soup

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

Recipe «Pumpkin-Leek Soup» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author WomanWorld would need: 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.

Ingredients:

• 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 

Instructions

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.