Pumpkin Leek Soup

Leeks are a wonderful thing, but …. they can be a real pain to clean.

And if you don’t get them completely clean, you can end up with little sandy bits in your food.

Fortunately, Melissa’s has solved that problem for me.

They have pre-packaged leeks that have been cleaned and sliced.

I just open up the package and they are ready to use!

When I was searching for a recipe to try, I was inspired by Melissa’s Pumpkin Soup with Leeks and White Wine.

I made some changes to the recipe to make it vegetarian and to use what I had on hand at home.

The soup came out great and my family is asking for more.

1 6 oz. package Melissa’s Leeks

1 8 oz. package sliced mushrooms

1 stick butter

4 cloves garlic, sliced

1 pint cream

1 c white cooking wine

16 oz. pumpkin puree

salt to taste

Combine leeks, mushrooms, garlic and butter in soup pan.

Sauté until tender.

Stir in cream, wine and pumpkin. Bring to a boil and then reduce heat to a simmer for about 20 minutes, stirring occasionally.

Add salt, if desired.

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