Pumpkin, Leek, And Potato Soup
|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)|
|Ground pepper||To Taste|
|Minced parsley||1⁄4 Cup (4 tbs)|
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.
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.