Sweet potatoes and canned pumpkin give this side-dish soup its bright orange color.

Source: Midwest Living
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Ingredients

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Directions

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  • In a 4-quart Dutch oven, melt butter. Add leeks and garlic. Cook and stir over medium heat for 5 minutes. Sprinkle in cumin and stir for 30 seconds. Add sweet potatoes, broth, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potatoes are tender.

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  • Stir pumpkin, corn, celery soup, milk and thyme into potato mixture. Cook over medium heat until heated through, stirring occasionally. To serve, sprinkle soup with pumpkin seeds. If you like, garnish soup with sour cream and serve with crackers. Makes 6 servings (8 cups).

Nutrition Facts

226 calories; total fat 8g; saturated fat 4g; cholesterol 14mg; sodium 806mg; carbohydrates 37g; fiber 5g; protein 6g; vitamin a 17444IU; vitamin c 10mg; calcium 141mg; iron 2mg.

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