Chunks of fresh pumpkin are sauteed with leeks, onion and garlic and then pureed with hot milk in this creamy soup. Serve as a first course or with bread as a meal on it 's own.
INGREDIENTS (for 5 servings):
- 3 pounds peeled, seeded and diced sugar pumpkin
- 2 leeks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 6 cups chicken stock
- 4 1/2 cups milk
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Hungarian sweet paprika
- 1 pinch freshly ground black pepper
- 1 teaspoon ground nutmeg
Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.