Leek and Pumpkin Soup

1. 1

   Melt butter in a heavy casserole.

2. 2

   Add the leeks and saute slowly, over low heat, until they are tender but not brown.

3. 3

   Stir in the garlic.

4. 4

   Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes.

5. 5

   Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.

6. 6

   Return the puree to the casserole, add the milk and season to taste with salt and pepper.

7. 7

   Reheat before serving.

8. 8

   Sprinkle each serving with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.