Pumpkin Leek Soup with Pumpkin Seed Crema
  • 1/4cup pumpkin seeds, roasted
  • 2tablespoons fresh sage
  • 2tablespoons low-fat milk
  • 1/2cup nonfat plain yogurt
  • 3tablespoons olive oil
  • 1tablespoon chopped garlic
  • 2 sweet potatoes, peeled and diced
  • 1small onion, chopped
  • 1 carrot, chopped
  • 2 leeks, chopped
  • 1medium sugar pumpkin, seeded and cubedor 3 cups canned pumpkin
  • 132-ounce package vegetable stock
  • 1cup low-fat milk
  • 1-2tablespoons chopped sageto taste
  • 1pinch ground cloves
  • 1pinch ground nutmeg
  • 1/8teaspoon cinnamon
  • Salt and freshly ground pepperto taste
  • Roasted pumpkin seedsto garnish
  • Sage leavesto garnish
  • Pumpkin seed cremato garnish
  1. In blender or food processor, mix all crema ingredients and blend well. Keep refrigerated until use.
  2. Heat olive oil in large, heavy-bottomed pot. Add garlic, potatoes, onion, carrot, leeks and pumpkin. Sauté over medium heat until the vegetables have begun to brown, about 7-8 minutes. (If using canned pumpkin, add with stock below.)
  3. Add stock and milk; bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-12 minutes.
  4. Add sage and pureé mixture in blender or food processor. Add cloves, nutmeg, cinnamon, salt and pepper, to taste.
  5. Serve in individual bowls, garnished with a drizzle of pumpkin seed crema, roasted pumpkin seeds and a sprig of sage.
Recipe Notes
Nutrition Facts
Pumpkin Leek Soup with Pumpkin Seed Crema
Amount Per Serving
Calories 254
* Percent Daily Values are based on a 2000 calorie diet.

Calories 254,Fat 9,Perfat 29,Cholesterol 2,Carbo 41,Protein 7,Fiber ,Sodium