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Pumpkin Artichoke Leek Soup

Course Appetizer, Soup
Cuisine American
Keyword artichoke soup, fall recipes, pumpkin artichoke soup, pumpkin leek soup, pumpkin soup, Thanksgiving Recipes
Prep Time 40 minutes
Cook Time 45 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 2 large sweet onions
  • 1 large leek
  • 4 large garlic cloves
  • 2 cups artichoke hearts
  • 1/4 cup olive oil
  • 3 cups roasted pumpkin
  • 6 cups vegetable broth
  • Kosher salt and freshly ground pepper

Instructions

  1. Peel and dice the onions.
  2. Clean the leek and cut into rings.
  3. Chop the artichoke hearts
  4. Mince the garlic cloves.
  5. Heat the oil in a large pot or Dutch oven
  6. Add the onions and sauté until transparent.
  7. Mix in the leek pieces and cook until softened.
  8. Stir in the garlic and the artichoke hearts.
  9. Cook, stirring frequently until the onions and leeks start to caramelize
  10. Mix in the pumpkin then add the broth.
  11. Season with salt and pepper to taste.
  12. Bring to a boil. Lower the heat. Simmer for 25 minutes.
  13. Remove from heat and serve.