Creamy Pumpkin-Leek Soup

Name: Creamy Pumpkin-Leek Soup
Total time: 1 h 30 min
Yield: Serves 4 to 6
Ingredients: 1 3- to 3 1/2-pound pumpkin, halved, scraped and seeded; 2 tablespoons sweet butter; 1 large white potato, peeled and cut into 1/2-inch cubes; 2 leeks, cleaned and trimmed, leaving about 1/2 inch of the green, chopped; 3 cups chicken stock; 3 cups water; Salt and white pepper to taste; 1/3 cup cream; Freshly grated nutmeg to taste

By Bryan Miller

Updated Aug. 3, 2024

Total Time: 1 hour 30 minutes
Rating: 4(46)
Comments: Read comments

Featured in: PUMPKIN: SURPRISINGLY VERSATILE, FIRST COURSE TO LAST

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Ingredients

Yield:Serves 4 to 6

13- to 3½-pound pumpkin, halved, scraped and seeded
2tablespoons sweet butter
1large white potato, peeled and cut into ½-inch cubes
2leeks, cleaned and trimmed, leaving about ½ inch of the green, chopped
3cups chicken stock
3cups water
Salt and white pepper to taste
⅓cup cream
Freshly grated nutmeg to taste

Ingredient Substitution Guide

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Preparation

Step 1
Cut the pumpkin halves into 4 to 6 wedges each and remove the rind. Chop pumpkin flesh into chunks about ¾ inch thick.
Step 2
In a deep soup pot, melt the butter over medium-low heat and cook the potatoes, leeks and pumpkin for about 20 minutes, stirring occasionally.
Step 3
Add chicken stock and water to the pot, cover, bring to a boil, reduce heat and simmer for 1 hour or until pumpkin chunks are soft.
Step 4
Add the soup to the bowl of an electric blender or food mill, a little at a time, and puree well. When all the soup is pureed, return it to the soup pot over medium heat. Salt and pepper to taste. Add cream and stir. Add grated nutmeg to taste, stir and serve. (For a dramatic note, the soup can be served in a well-cleaned pumpkin that has been warmed in the oven.)