Creamy Pumpkin and Leek Soup
- 2 large leeks
- 2 Tbs. olive oil
- 1 lb. pumpkin, diced
- 1 large onion, chopped
- 2 Tbs. flour
- Salt and black pepper to taste
- 3 large russet potatoes, diced
- 2 pts. chicken stock
- 1 C. milk
- 1/2 tsp. dried thyme
- 1 tsp. hot sauce
- 2 Tbs. cream sherry
- Garnish: leek strips (see below)
- non-stick cooking spray
Trim and wash the leeks carefully to remove any grit.
Unpeel a 4-inch length of green from one of the leeks. Slice in long thin strips to be used for garnish. Spray a non-stick skillet with cooking spray and heat over moderate heat. Add the leek strips, stirring until limp and beginning to turn brown. Drain on kitchen towel.
Thinly slice the remaining leeks.
Heat the olive oil in a large pot and add the leeks, pumpkin and onion, sprinkle with the flour and fry gently, stirring often, for 10 minutes until soft, not brown.
Add salt, pepper, potatoes and stock. Blend in the milk. Cover and bring to the boil. Reduce heat, add thyme and simmer for 15 minutes or until vegetables are tender. Stir in the hot sauce and sherry. Cool and liquidize in a blender. Return to pot and reheat gently. Taste for seasonings.
Serve in individual bowls garnished with the cooked leek strips and croutons.