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1
In a dutch oven or 4-quart pot, preheat to medium heat on stovetop.
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2
Cut up all the things into pieces: carrot, sweet potato, butternut squash, garlic, shallot, and the white end of the leek.
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3
Throw the shallots, leek, and garlic into the pot. Sautee with butter until they turn white and caramelized.
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4
Throw in everything-the carrots, pumpkin from the can, potato, and butternut squash-all into the pot. Throw in the quart of broth, which should cover all of the vegetables in the pot.
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5
Bring the whole thing to a boil. Once at a boil, bring to a low heat and simmer for 45 minutes. This is done so that the vegetables soften.
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6
Add in cinnamon, nutmeg, salt, and pepper. Mix thoroughly.
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7
If using a standalone blender, bring in batches of the soup into the blender and blend until a smooth consistency. If using a hand-blender, mix everything in place until a smooth consistency.
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8
Serve with a hot baguette or croutons, and add some heavy cream to your guests' dishes.
