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Pumpkin, Leek, And Potato Soup

Holiday.Cook's picture
Ingredients
  Whole cloves 4
  Black peppercorns 10
  Bay leaf 1
  Thyme sprig 4
  Parsley sprig 4
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced (Use Large Cloves)
  Leeks 3 , halved lengthwise and thinly sliced (White And Light Green Parts Only)
  Ground cinnamon 1 Teaspoon
  Russet potato 12 Ounce, peeled and cut into 1-inch chunks (1 large Sized)
  Chicken stock/Canned low sodium chicken broth 4 Cup (64 tbs)
  Half and half 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Cayenne 1 Pinch
  Ground pepper To Taste
  Minced parsley 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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