Creamy Autumn Medley Soup
A velvety blend of hokkaido pumpkin, sweet potato, cooked potatoes, and leek comes together in this comforting soup. Perfectly seasoned and topped with a drizzle of olive oil, it's a heartwarming bowl that captures the essence of fall.
ingredients
- 1 small hokkaido pumpkin, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 cooked potatoes, peeled and diced
- 1 leek, white and light green parts only, sliced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
steps
- 1.
In a large pot, heat the olive oil over medium-high heat. Add the leek and sauté until tender, about 5 minutes.
- 2.
Add the diced hokkaido pumpkin, sweet potatoes, and cooked potatoes to the pot. Stir in the vegetable broth, dried thyme, salt, and black pepper.
- 3.
Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 20-25 minutes until the vegetables are soft.
- 4.
Remove the pot from the heat and blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth before returning it to the pot.
- 5.
Stir in the heavy cream and return the pot to low heat. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through.
- 6.
Ladle the soup into bowls and garnish with a drizzle of olive oil. Serve hot and enjoy the delightful flavors of autumn!
