Pumpkin, Sweet Potato, and Leek Soup recipe

8 servings

3 tablespoons olive oil

2 leeks, chopped

1 small white onion, chopped

1 stalk celery, chopped

1 small carrot, chopped

2 sweet potatoes, peeled and diced

1 medium sugar pumpkin, seeded and cubed

2 tablespoons chopped garlic

1 quart chicken stock

1 cup heavy whipping cream

1 bay leaf

1 tablespoon chopped fresh sage

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch ground cinnamon

salt to taste

ground black pepper to taste

Heat oil in a heavy-bottom pot.

Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.

Add bay leaf, stock, and cream; bring to a boil.

Reduce to a simmer and cook until all vegetables are tender.

Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste.

Remove bay leaf, and puree.

Serve hot.