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  • Leftover Sweet Potato and Pumpkin Soup

    1 vote
    Leftover Sweet Potato and Pumpkin Soup
    Servings: 6
    by Penny Hawkins
    78 recipes
    		 >
    A delicious new way to use Thanksgiving leftovers!

    Ingredients

    • 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

    Directions

    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.

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