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Pumpkin-Leek Soup

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


6 - 6 servingw

Total Time

Prep Time

Cook Time


  • 1 tbsp. olive oil
  • 4 c. sliced leeks
  • 1/2 c. sliced celery
  • 1/2 c. sliced carrot
  • minced
  • 1 can pumpkin
  • 2 c. cooked rice
  • 2 tbsp. chopped fresh rosemary
  • 1 qt. chicken broth
  • to taste
  • optional


In pot, heat oil over medium heat. Add leeks, celery, carrot and garlic; cook, stirring occasionally until tender, about 4 minutes. 

Stir in pumpkin, rice, rosemary and chicken broth. Simmer 15 min. Cool slightly. 

In batches, transfer soup to blender; cover and puree. Return to pot. 

Season to taste with salt and pepper. If desired, garnish with croutons and pumpkin seeds.

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