In France, pumpkin has become a chic ingredient in sweet and savory tarts, puddings, gratins and soups. It’s definitely the star of the show in our end-of-the-week recipe. All of the ingredients can be found in your local natural and organic food store. Visit us on Monday for more pumpkin recipes!
Makes 6 servings
1 tablespoon canola oil
1 apple (any kind), peeled, cored, seeded and coarsely chopped
1 leek, white part only, finely chopped
4 cups fat-free, reduced-sodium chicken or vegetable broth
1 sweet potato, peeled, halved lengthwise and cut in 1/2-inch slices
1 can (15 oz.) puréed pumpkin (not pumpkin pie filling)
1/4 teaspoon dried thyme leaves
Salt and freshly ground pepper, to taste
4 teaspoons finely minced chives, for garnish
- In a large, heavy saucepan, heat oil over medium-high heat. Sauté apple and leek until the leek softens, about 4 minutes.
- Add the broth, sweet potato, pumpkin and thyme. Bring the soup to a boil over high heat; then reduce the heat and simmer uncovered until the yam and apple are soft when pierced with a knife, about 20 to 25 minutes.
- Transfer soup to a blender or food processor and purée. Add salt and pepper to taste. Divide among 6 bowls. Garnish with the chives and serve.
Recipe and photo courtesy of the American Institute for Cancer Research