Pumpkin, Leek, And Potato Soup Recipe
Personally, I think that this Pumpkin, Leek, And Potato Soup is the best in the world. That is why I am excited about sharing this with you. Serve this tasty Appetizer as often as you like! The most essential ingredient in Pumpkin, Leek, And Potato Soup is always Vegetable. Note this Pumpkin, Leek, And Potato Soup, otherwise you might regret your decision later.
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.
