Ginger Pumpkin Leek Soup for #PumpkinWeek

Yesterday I shared a post for a recipe that I made on September 22nd.  September 22nd was a hot and sunshiney day.  Just perfect for the Pumpkin Milkshakes that we enjoyed.  Two years ago, on the second day of Pumpkin Week, I shared Pumpkin Praline Pancakes.  Last year, day 2 brought you a heart healthy Pumpkin Chili.

The recipe I am sharing today was prepared on the 29th of September.  Boy, what a difference one week makes!! It is overcast and rainy with highs in the low 60's.  A perfect day for a warm, comforting bowl of soup.

This wonderful recipe is smooth and creamy.  Perfect to share with you on this 2nd day of Pumpkin Week  It contains not only pumpkin but leeks, sweet potatoes, blackbeans, garlic, ginger and cumin.  Is your mouth watering yet?

I adapted this recipe from The Fast Metabolism Diet Cookbook by Haylie Pomroy.  This is a Phase 1 friendly soup and when eaten with a slice of sprouted grain toast or sprouted grain tortilla makes a complete Phase 1 meal. You are allowed 2 full cups for a Phase 1 meal.

Ginger Pumpkin and Leek Soup
adapted from The Fast Metabolism Diet

1 lg. leek, halved, rinsed and thinly sliced
3 cloves garlic, minced
2 c. pumpkin puree
1 lg. sweet potato, baked, peeled and cut into chunks
3 mini or 1 large orange bell peppers, seeded and diced
6 c. vegetable or chicken stock ( I used a mixture of each)
1 (15 oz) can black beans, drained and rinsed
1 T. tamari
1/2 t. ground ginger
1/2 t. ground cumin
salt to taste
cilantro for garnish, if desired

Place the leeks and garlic in a non stick skillet over med heat.  Add 1/4 c. stock or water and cook until tender and liquid is cooked away.  Set aside.

Place the pumpkin, potato, peppers, stock, black beans, ginger and cumin in a large pot.  Place over med high heat and bring to a boil.  Reduce heat, add the leeks and simmer for 15-20 minutes.  Puree the soup using an immersion blender or putting it (in batches if necessary) into a regular blender until smooth.  Return to pot, taste and season with salt.  Rewarm gently.  Garnish each bowl with cilantro if desired. Print Recipe

Day 2 of Pumpkin Week

• Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.
• Gluten Free Pumpkin Bread from Gluten Free Crumbley.
• Lula Na Morango from Culinary Adventures with Camilla.
• Old Fashioned Soft Pumpkin Cookies from Family Around The Table.
• Pumpkin Cinnamon Rolls from The Redhead Baker.
• Pumpkin Doughnut Holes from The Freshman Cook.
• Pumpkin Fudge from Palatable Pastime.
• Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.
• Pumpkin Ooey Gooey Cake from Cooking With Carlee.
• Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake