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Рецепт Leftover Sweet Potato and Pumpkin Soup
by Penny Hawkins

Leftover Sweet Potato and Pumpkin Soup

A delicious new way to use Thanksgiving leftovers!

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  США American
  Порций: 6

Ингредиенты

  • 1 tablespoon vegetable oil
  • 2 green onions, white and green part, thinly sliced
  • 1 clove garlic, minced
  • 1 can (14 oz.) chicken broth
  • 2 bay leaves
  • 1/4 teaspoon dried hot red pepper flakes
  • 2 cups leftover pumpkin pie (scoop filling out of the crust)
  • 2 cups leftover sweet potatoes
  • salt and pepper
  • 1 cup (more as needed) half-and-half, milk or cream

Инструкции

  1. Heat oil in a large saucepan. Cook onions and garlic on medium-low heat until vegetables are soft.
  2. Stir in broth, bay leaves and pepper flakes. Stir in pumpkin and sweet potato.
  3. Season with salt and pepper to taste; cook on low heat 20 minutes or until mixture is heated through.
  4. Remove and discard bay leaves. Puree soup mixture in batches in a food processor or blender.
  5. Return pumpkin and sweet potato mixture to pan. Stir in 1 cup half and half, adding more, if needed, for desired consistency. Taste for seasoning, adding salt or pepper as needed.