Cream of Pumpkin Soup Time: 30 minutes
1 medium leek
1 cup pumpkin see pumpkins on how to prepare fresh or buy 'Libby's Pumpkin Pie Filling' which, I think,
is just pure pumpkin.
1 cup chicken stock
1 tbs butter
pinch of nutmeg
1 tsp thyme I have it frozen in cubes
1/4 - 1/2 cup milk
Clean and slice the leek. In medium sauce pan sauté leek in butter until transparent. Add pumpkin, stock, thyme and nutmeg. Heat to boiling, reduce heat and simmer 20 minutes. Puree soup - either with blender or immersion blender (see Williams-Sonoma if you don't know what that is). Add enough milk to get desired consistency. Gently reheat but do not boil. To serve, ladle into soup plates or bowls, sprinkle a bit of thyme and some fresh pepper on top and serve.
Cooking for Two? Or more?
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