Prep Time: 
25 minutes
Number of Servings: 
Serves 6


  • 1 Tbsp canola oil
  • 1 Granny Smith apple, peeled, cored, and coarsely chopped
  • 1 leek, white part only, finely chopped
  • 4 cups nonfat, reduced-sodium chicken or vegetable broth
  • 1 sweet potato, peeled, halved lengthwise, and cut in 1/2 inch slices
  • 1 can (16 oz) pumpkin puree or 2 cups homemade puree
  • 1/4 tsp dried thyme leaves
  • Salt and freshly ground pepper, to taste
  • 4 tsp finely minced chives, for garnish


  1. In a large, heavy saucepan, heat the oil over medium-high heat.
  2. Saute the apple and leek until the leek softens, about 4 minutes.
  3. Add the broth, sweet potato, pumpkin, and thyme.
  4. Bring the soup to a boil over high heat, then reduce heat and simmer until the sweet potato and apple are soft when pierced with a knife, about 20 to 25 minutes.
  5. Transfer soup to a blender or food processor and puree.
  6. Season to taste with salt and pepper. Divide among 6 bowls. Garnish with chives, if desired, and serve.
Nutrition Info: 

124 Calories, 5 g Protein, 21 g Carbohydrates, 3 g Fiber, 3 g Total fat (0 g sat, 2 g mono, 1 g poly), 57 mg Sodium, Vitamin A, C, Vitamin B2 (riboflavin), B3 (niacin), Copper, Phosphorus, Potassium