Pumpkin, Potato, And Leek Soup

1. 1

   Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.

2. 2

   In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.

3. 3

   Add the cinnamon and thyme and cook 1 minute longer.

4. 4

   Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.

5. 5

   Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.

6. 6

   Cool soup 5-7 minutes; then puree in batches in a blender or food processor.

7. 7

   Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).

8. 8

   Cook over low heat until heated through, but do not boil.

9. 9

   Adjust seasonings and serve garnished with fresh parsley.

* Per serving · 4 servings · Values may vary.