5.0
(15)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
SAUTE: Melt the butter in a 4-quart pot or dutch oven over medium-high heat. Add the leeks, onions, celery, and carrots, cook until they soften a bit, about 7-8 minutes. Season with a small pinch of salt and add the garlic, continue to cook for 1-2 minutes or until the garlic is fragrant.
Step 2
SIMMER: Add the pumpkin puree, bay leaf, maple syrup, herbs, spices, and chicken stock. Bring the soup to a boil and allow it to simmer for 20-25 minutes or until the flavors develop.
Step 3
BLEND: Fish out the bay leaf, then pour in ⅓ cup of the heavy cream and stir to combine. Using a blender stick, blend the soup or by transfer the soup to a traditional blender, blend the soup until it’s smooth. Taste and adjust with additional cream if desired. Ladle the soup into bowls and top with pepitas and a drizzle of cream.
Your folders
allrecipes.com
3.7
(89)
1 hours
Your folders
kingarthurbaking.com
4.6
(281)
25 minutes
Your folders
lacucinaitaliana.com
5.0
(2)
Your folders
kellystilwell.com
5.0
(4)
Your folders
pinkowlkitchen.com
4.8
(5)
25 minutes
Your folders
forksoverknives.com
5.0
(11)
Your folders
readersdigest.ca
Your folders
kingarthurbaking.com
4.5
(4)
28 minutes
Your folders
bettycrocker.com
4.5
(217)
Your folders
splenda.com
Your folders
thebeet.com
30 minutes
Your folders
taste.com.au
5.0
(2)
30 minutes
Your folders
taste.com.au
4.5
(71)
45 minutes
Your folders
twosisterslivinglife.com
5.0
(9)
40 minutes
Your folders
eatingwell.com
3.9
(6)
Your folders
thepioneerwoman.com
5.0
(1)
Your folders
foodnetwork.com
4.7
(197)
50 minutes
Your folders
cooking.nytimes.com
5.0
(447)
Your folders
cooking.nytimes.com
4.0
(194)