Pumpkin Soup with Sherry

Total time: 30 minutes
    This is quickly made with canned pumpkin and can easily be doubled or tripled. It keeps well in the fridge or can be frozen for later. The sherry and tomato paste add depth of flavor.

 Ingredients:

• 1 medium leek
• 1 cup (8oz, 240gr) pumpkin purée 
• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup (2oz, 60ml) sherry
• 1 tbs butter
• 2 tsp tomato paste
• pinch of nutmeg
• 1/8 tsp ground ginger
• 1 tsp marjoram
• more chicken stock, sherry or water if needed
• 1 - 2 tbs Greek or plain yogurt

 Instructions:

• Clean and slice the leek.  
• In medium sauce pan sauté leek in butter until transparent. 
• Add pumpkin, stock, sherry, tomato paste, marjoram, ginger and nutmeg. 
• Heat to boiling, reduce heat and simmer 15 minutes. 
• Purée soup
• Add more stock, sherry or water if you want a thinner soup.
• Ladle into soup plates or bowls (or coffee mugs).  Add a dollop of yogurt and serve