Gluten Free Pumpkin & Leek Soup Recipe
Servings: 8 people
Calories: 132kcal
Ingredients
- 4 tablespoons unsalted butter
- ½ medium yellow onion finely diced
- 2 large leeks white and light green parts only, thinly sliced
- Kosher or fine sea salt
- 4 large garlic cloves finely minced
- 2 teaspoons finely chopped fresh thyme 3-4 sprigs
- 2 pounds peeled and chopped pumpkin
- 4 cups low-sodium chicken or vegetable broth
- Freshly ground black pepper
- 1 teaspoon champagne vinegar
- ¼ cup crème fraiche for garnish
- 2 tablespoons chopped fresh chives for garnish
Instructions
- One day before: Heat butter in a large soup pot over medium-low heat until it just begins to melt and bubble slightly. Add onion, leeks, and a pinch of salt. Cover and cook over medium-low heat for 8 minutes, stirring once, until soft and translucent. Add garlic and thyme and sauté, uncovered, for 2 minutes.
- Add pumpkin and sauté for 3-5 minutes. Add broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 20-30 minutes.
- Carefully blend the soup in the pan with an immersion blender until very smooth. (Alternatively, carefully transfer the soup to a blender and puree until very smooth.) Once the soup is the desired consistency, bring back to a simmer for another 10-15 minutes, or until it has thickened slightly. Season with 1 teaspoon each of salt and pepper and stir in the champagne vinegar. At this point, you can let the soup cool slightly and then refrigerate for up to 8 hours.
- Day of serving: Reheat. Spoon soup into serving bowls and top each with 1-2 teaspoons of crème fraiche and chives.
Nutrition
Calories: 132kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 479mg | Potassium: 441mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10505IU | Vitamin C: 15.1mg | Calcium: 95mg | Iron: 1.5mg