Serves 4

This mildly sweet, lusciously savory soup is a cheerful orange and will warm you on cold autumn evenings. It’s perfection with pureed sugar pumpkin puree, but in a pinch, you can also make this with canned pumpkin.


  • 4 tablespoon olive oil
  • 4 cups pumpkin puree (prepared from a sugar pumpkin or canned)
  • 1 small peeled sweet potato, cubed
  • 1 leek, diced (white part only)
  • 4 cups chicken bone broth (or regular chicken broth or stock)
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground sage


  1. In a large soup pot, heat the olive oil on medium heat and add pumpkin puree, sweet potato, and leek. Stir until the leek is translucent.
  2. Add the broth, garlic, bay leaves, salt, pepper, and sage to the soup pot. Stir well to combine the ingredients. Increase the heat to medium-high and bring the liquid to a boil.
  3. Once the soup is boiling, reduce the heat to low and allow the soup to simmer for 35 to 45 minutes, stirring frequently to prevent burning.
  4. After simmering, remove the pot from heat and allow to cool for 15 to 20 minutes. Once cooled, place the soup in a blender or food processor and puree until smooth. Return the pureed soup to the pot and warm on low heat until you are ready to serve.
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