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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Can be garnished with fresh cilantro and/or toasted pumpkin seeds Ingredients:
3 1/2 lbs pie pumpkin, halved and seeded |
olive oil |
salt |
3 1/2 tablespoons unsalted butter |
3 1/2 large leeks, white part only, thoroughly cleaned, chopped |
1 tablespoon minced fresh ginger |
2 teaspoons minced fresh ginger |
6 cups vegetable stock, divided |
dry sherry |
white pepper |
salt |
3/4 cup half-and-half |
ground cloves |
cinnamon |
chives |
Directions:
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.
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