Paleo Pumpkin Leek Soup

Added on October 25th, 2012 by our friend from http://paleoblocks.com

Cooking Steps

Crush one clove of garlic and put in the pan with your olive oil and chopped leeks. Cook gently on medium/medium high heat until softened but not discolored. Season the leeks and garlic to taste with ginger and cumin. Cook one more minute with spices on. In the Crock Pot, put spices on top of pumpkin and pour broth over the top. Add Sea salt and Pepper to taste (can add later if not enough).

Cook on low for 4-6 hours, the last hour cook on high and serve piping hot!

*if using fresh pumpkin chunks, follow the directions below:
Season the leeks and garlic to taste with ginger and cumin. Cook one more minute with spices on. Put spices on top of pumpkin cubes and pour broth over the top. Add Sea salt and Pepper to taste (can add later if not enough). Cover and cook LOW 6-8 Hours. I stirred mine occasionally to try to move the chunks so that they could cook as evenly as possible. By hour 6 It had cooked down quite a bit. At this point you break out the blender, pulse until its the desired consistency. Return to crock pot and cook for 1 more hour on HIGH. Serve Piping Hot.

Serves 4
6-7 Hours
This is a Recipe

Ingredients

  • 2 lbs Chopped and Peeled Pumpkin (can use canned puree)
  • 2 Leeks Washed and Trimmed
  • 1 Clove Garlic Crushed
  • 2 T Olive Oil
  • 3 C Chicken Broth (TJ’s Free Range Organic)/ Could substitute Veggie
  • 1 t Ginger
  • 1 t Cumin
  • Sea Salt
  • Ground Pepper
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One Response to “Paleo Pumpkin Leek Soup”

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