Pumpkin leek soup

I had an opened can of pumpkin left from the cake and another of sweet potato (I had given up on roasting my own after the second failed cake) sitting in the refrigerator and decided it was meant for soup. Its creamy, yet very low fat, and the pumpkin is just barely naturally sweet, without relying on the traditional "sweet" spices it is usually cooked with. Feel free to sub fresh sweet potatoes if you don't have canned, or pre-roasted; just chop and add with the potatoes.

My dad said it tasted as good as Gary Danko, but I would argue that it's better, due to the fact it's not full of death.



Pumpkin leek soup, makes about 6 servings
1 1/2 tbs. olive oil
1 large clove garlic, sliced
1 small yellow onion, chopped (about 3/4 c.)
1 small Russet potato, chopped (about 1 c.)
1/2 tsp. salt
1 tsp. dried sage
1 bay leaf
3 tbs. flour
4 1/2 c. vegetable broth
3/4 c. pumpkin puree
3/4 c. sweet potato puree
salt/pepper to taste
red pepper flakes (optional)

1 leek, chopped and rinsed
1 tbs. olive oil
pinch of salt

Heat the olive oil in a large pot, then add the garlic, onion, potatoes, salt, and herbs. Saute over med-high heat until the vegetables begin to caramelize. Add the flour and cook for 2-3 more minutes. Pour in the broth and boil for about 10 minutes. Remove the bay leaf and blend the soup until creamy (ideally with an immersion blender). I left the skins on for added nutrition, but you can skin your potatoes first for a creamier soup.

Stir in pumpkin and sweet potato and simmer for 5 minutes. Salt and pepper to taste. I added about 1/4 tsp. of pepper flakes for a pinch of heat.

Saute the leeks in olive oil with a pinch of salt, until they just begin to caramelize.

Immediately before serving, sprinkle the leeks over each bowl.