Convenient canned pumpkin and cooked rice make it super-easy to whip up this silky-smooth starter.
- 1 tbsp. olive oil
- 4 c. sliced leeks
- 1/2 c. sliced celery
- 1/2 c. sliced carrot
- 1 clove garlic minced
- 1 can pumpkin
- 2 c. cooked rice
- 2 tbsp. chopped fresh rosemary
- 1 qt. chicken broth
- Salt and pepper to taste
- Croutons and pumpkin seeds 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.