Pumpkin, Potato, & Leek Soup

[Guest guest]

I made this last night, ate some for lunch today it

was so yummy.

 

Pumpkin, Potato, & Leek Soup

 

2 lbs. potatoes

2 cups water

1 tsp. salt, more to taste

1/2 cup fruity white wine

1 1/2 lbs. peeled, cubed pumpkin, or butternut,

Hubbard Tahitian squash or 3 cups cooked puree

3 large leeks, white parts only (1 ½ lbs. trimmed

weight)

1 1/2 tbsps. butter

2 cups vegetable broth

2 tbsps. lemon juice

2 tbsps. sugar, more or less

white pepper to taste

1/4 to 1/2 tsp. grated nutmeg

pinch of cinnamon

1/2 cup cream

garnish: coarsely chopped fresh parsley, cilantro, or

chives

 

Peel and dice the potatoes and put them in a large

soup pot with the water, salt, and wine. If you are

using fresh, cubed pumpkin, add it now. If you are

using puree, wait. Simmer until the vegetables are

tender.

Meanwhile, trim, lean, and slice the leeks, and cook

them in the butter over a medium flame, stirring

often, until they are soft and beginning to color.

Add the leeks to the potato mixture, and continue

simmering until the vegetables are all very soft,

about 45 minutes total cooking time.

Add the vegetable broth, and the pumpkin puree if

that's what you're using, and puree the mixture in

batches in a blender or food processor until perfectly

smooth. Return the puree to the soup pot and season

to taste with the lemon juice, sugar, additional salt,

and white pepper. How much sugar you need will depend

on the variety of pumpkin or squash used - you may

need none. When the sweet-sour balance is correct,

add a touch of nutmeg and cinnamon, and stir in the

cream. Heat thoroughly and served sprinkled with some

chopped parsley, cilantro, or chives.