Pumpkin Leek Soup is warming and delicious! It’s the perfect recipe for fall with simple ingredients like pumpkin, leeks & carrots.
It’s pumpkin season! Whether you enjoy roasting your own pumpkin or using canned pumpkin for all those great Autumn recipes, you can’t go wrong …
Pumpkin is super low in calories despite being packed with nutrients.
1 cup of pumpkin contains under 50 calories, as it’s 94% water. This makes pumpkin a weight-loss friendly food since you can consume more of it than other carb sources (like grains and potatoes) but still take in fewer calories.
In addition, pumpkin is a good source of fiber, which can keep you feeling fuller for longer and support good gut health.
Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes. Give this Pumpkin Leek Soup a try – or browse my blog for more great pumpkin recipes!
Pumpkin Leek Soup
INGREDIENTS: (4-6 servings)
1 can pumpkin
1 whole leek
5 large carrots
5 celery stalks
1 pack mushrooms
2 tbsp ghee/butter or coconut oil
1 tsp cumin, ground (optional)
1 tsp coriander, ground (optional)
1 tsp rosemary
Sea salt and black pepper to taste
1. Chop and place all vegetables into a slow cooker.
2. Add all spices.
3. Add filtered water (enough to cover 3/4 of the vegetables).
4. Cook for 4 hours at high setting or 6 hours at low setting.
5. Put cooked vegetables and liquid in a blender, add ghee/butter/coconut oil, and lemon juice (you will probably have to do this in two batches).
6. Blend until a thick and creamy purée is formed.
7. Jar any extra soup, store in the fridge and use within the week.
Reblogged this on Healthy Lifestyle Changes and commented:
The cold is coming in which means my slow-cooker is coming out!