Pumpkin Soup

1. 1

   Cut the pumpkin halves into 4 to 6 wedges each and remove the rind.

2. 2

   Chop pumpkin flesh into chunks about 3/4 inch thick.

3. 3

   In a deep soup pot, melt the butter over medium-low heat and cook the potatoes, leeks and pumpkin for about 20 minutes, stirring occasionally.

4. 4

   Add chicken stock and water to the pot, cover, bring to a boil, reduce heat and simmer for 1 hour or until pumpkin chunks are soft.

5. 5

   Add the soup to the bowl of an electric blender or food mill, a little at a time, and puree well.

6. 6

   When all the soup is pureed, return it to the soup pot over medium heat.

7. 7

   Salt and pepper to taste.

8. 8

   Add cream and stir.

9. 9

   Add grated nutmeg to taste, stir and serve.

10. 10

    (For a dramatic note, the soup can be served in a well-cleaned pumpkin that has been warmed in the oven.)

* Per serving · 4 servings · Values may vary.

No additional tips available.