Pumpkin, Leek, And Potato Soup Recipe
Ingredients
4 whole cloves
10 black peppercorns
1 bay leaf
4 sprigs fresh thyme
4 sprigs fresh parsley
3 tablespoons olive oil
2 large cloves garlic, minced
3 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 teaspoon ground cinnamon
1 large russet potato (about 12 ounces), peeled and cut into 1-inch chunks
1 1/2 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch chunks
4 cups Chicken Stock or canned low-sodium chicken broth
2 cups half-and-half
1 teaspoon salt
1 teaspoon sugar
Pinch of cayenne
Freshly ground pepper
1/4 cup minced fresh parsley
Directions
Cut an 8-inch square of cheesecloth, and place the cloves, peppercorns, bay leaf, thyme, and parsley in the center.
Bring up the ends to form a bag and tie securely with kitchen twine.
Set aside.
In a 6- to 8-quart saucepan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the garlic and leeks, stirring frequently, until softened but not browned, about 5 minutes.
Add the cinnamon and saute 1 minute longer.
Add the chunks of potato and pumpkin, the stock, and the bag of spices.
Bring to a boil.
Reduce the heat and simmer, covered, until the potato and pumpkin are tender when pierced with a fork, about 20 minutes.
Discard the bag of spices.
Cool the soup slightly; then puree in batches in a blender or food processor fitted with the metal blade.
Return the pureed soup to the saucepan.
Add the half-and-half, salt, sugar, cayenne, and freshly ground pepper to taste.
Cook over low heat until heated through, but do not let the soup boil.
Taste and adjust the seasonings.
Ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the minced parsley.
Bring up the ends to form a bag and tie securely with kitchen twine.
Set aside.
In a 6- to 8-quart saucepan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the garlic and leeks, stirring frequently, until softened but not browned, about 5 minutes.
Add the cinnamon and saute 1 minute longer.
Add the chunks of potato and pumpkin, the stock, and the bag of spices.
Bring to a boil.
Reduce the heat and simmer, covered, until the potato and pumpkin are tender when pierced with a fork, about 20 minutes.
Discard the bag of spices.
Cool the soup slightly; then puree in batches in a blender or food processor fitted with the metal blade.
Return the pureed soup to the saucepan.
Add the half-and-half, salt, sugar, cayenne, and freshly ground pepper to taste.
Cook over low heat until heated through, but do not let the soup boil.
Taste and adjust the seasonings.
Ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the minced parsley.
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