Pumpkin, Potato, and Leek Soup

READY IN: 57mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
  • In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
  • Add the cinnamon and thyme and cook 1 minute longer.
  • Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
  • Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
  • Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
  • Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
  • Cook over low heat until heated through, but do not boil.
  • Adjust seasonings and serve garnished with fresh parsley.
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