Pumpkin Harvest Soup
Ingredients
- 4 C. chicken stock
- 2 C. (20 oz.) pumpkin, pureed
- 1/2 tsp. salt
- 1 Tbs. butter
- 1 Tbs. vegetable or olive oil
- 1 C. onions, diced
- 1/2 C. celery, diced
- 1/2 C. leeks, sliced (cut off the top 2 or 3 inches of green and cut toward the root – using the part green/part white part – until you have what you need)
- 1 clove garlic, minced
- 1 Tbs. fresh ginger, minced
- 2 tsp. brown sugar
- 1/8 tsp. nutmeg
Directions
Chop, dice, slice, and mince the vegetables. In a large cooking pot, combine the chicken stock, pumpkin, and salt and begin heating on low. Sautee the onions, celery, leeks, garlic, and ginger in the butter and oil until tender. Add the sautéed vegetables to the cooking pot and bring the soup to a boil. Lower heat and simmer for at least 20 minutes. Remove the cooking pot from the heat, pour the soup into a large bowl, and allow the soup to cool. Put no more than 16 oz. of the soup at a time in the blender and blend until smooth (and no vegetable pieces are visible). Pour each batch of blended soup back into the large cooking pot. Stir in the nutmeg and sugar. Reheat on medium-high until hot enough to serve. Remove the pot from the heat and serve.This soup is great when reheated in the microwave.
