Shopping List
- 1 2-pound pie pumpkin
- 3 leeks washed and cut into 1 inch pieces ( ~ 2 cups)
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 teaspoon sage
- 1 teaspoon thyme
- 7 cups chicken stock
- Salt and freshly ground black pepper to taste
Make It
- Cut the pumpkin in half and remove the seeds (See tip below). Peel and cut into 1 inch pieces (~ 8 cups).
- Heat the oil and butter in a large pot over medium heat.
- Add the leeks and sauté until soft and translucent – about 4 minutes.
- Add salt, pepper, thyme sage, and the pumpkin. Stir, cover and cook for 5 minutes.
- Add the chicken stock and bring to a boil. Reduce heat to low, cover and cook until pumpkin is tender. Remove from heat and let cool.
- Using an immersion blender (a blender or food processer may be used – process in small batches) blend the soup until smooth. Adjust the seasonings to taste. Warm over low heat and serve.
Tip for cutting pumpkin: Heat oven to 400 degrees. Place whole pumpkin in for 10-15 minutes until soft enough to cut in half. Let cool for a bit, cut pumpkin in half, and proceed with recipe.
