Creamy Pumpkin and Leek Soup

Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro

1. Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
2. ​​Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
3. Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
4. ​Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
5. Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
6. ​Add the milk and the shredded cilantro, stirring them in well.
7. Cook for about 20 minutes, until all the flavors have melded.
8. ​Season as necessary with salt and pepper.
9. Pour into tureen or bowls.
10. ​Serve with garnishes.

*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

1. Preheat oven to 400◦.
2. Wash pumpkin and cut into quarters
3. Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
4. Place the pumpkin slices on a non-stick or a foil lined baking sheet.
5. ​Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
6. Turn the slices over and repeat the spraying and sprinkling
7. ​Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
8. Remove to a cooling dish until ready to use or serve.

​Note: To freeze for later use, remove the rind and cut into large pieces.