Pumpkin Soup

By Chef #1169107 on September 09, 2012

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    1. 3 1/2 lbs pie pumpkin, halved and seeded
    2. olive oil
    3. salt
    4. 3 1/2 tablespoons unsalted butter
    5. 3 1/2 large leeks, white part only, thoroughly cleaned, chopped
    6. 1 tablespoon minced fresh ginger
    7. 2 teaspoons minced fresh ginger
    8. 6 cups vegetable stock, divided
    9. dry sherry
    10. white pepper
    11. salt
    12. 3/4 cup half-and-half
    13. ground cloves
    14. cinnamon
    15. chives


  1. Preheat oven to 400. Place pumpkin cut-side-down on an oiled baking sheet. Bake until easily pierced with a fork, 35-45 minutes. Let cool. Then, scoop the pulp out of the pumpkin. Discard the skin.
  2. Melt butter in a soup pot over medium-low heat. Add leeks and ginger. Stir for 5-10 minutes until tender but not browned.
  3. Stir in pumpkin with 4 cups of vegetable stock. Bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon.
  4. Puree until smooth.
  5. Return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry. Heat through.
  6. Garnish with chives.