Paleo Pumpkin Leek Soup

2012-10-25
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

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.

Ingredients

    Method

    Recipe Type: , Tags:

    Average Member Rating

    (0 / 5)

    Rate this recipe

    0 people rated this recipe

    FavoriteLoadingAdd to Favorite Recipes!

    Related Recipes:
    • Foccacia-Bread

      Clean Eating Foccacia Bread

    • image

      Sweet Potato Custard

    • Watermelon_Slush_2_Square

      Watermelon-Mint Slush

    • bacon wrapped chicken

      Sweet with Heat Bacon Wrapped Chicken

    • Beetroot-and-carrot-salad-3

      Carrot, Beetroot And Apple Salad With Mint Yogurt Dressing

    Recipe Comments

    Comment (1)

    Leave a Reply

    Sign Up for the Newsletter &

    Get 6 PALEO FREEBIES!

    subscribe-popup

    Get Instant Access!

    arrow