Ok pumpkin is not so seasonal veggie, but now you can find it with cheaper prices than usual. and for winter this soup is perfect hot, but I discover that is amazing also fresh in summer.
To do a perfect pumkin soup you need:
- 3 leeks, roots stalks removed
- (150 ml) 1/2 cup plus 2 tbs. butter
- (350ml) 1 1/3 cups cooked pumpkin pulp
- 3 large potatoes, thinly sliced
- 1/2 tsp. dried thym, pinch
- (15 ml) 1 tbs. chopped parsley
- 1 bay leaf, crushed
- (1 litre) 4 cups chicken broth
- (10 ml) 1 1/2 tsp. salt
- 1/2 tsp. black pepper, pinch
- 1/8 tsp. grated or ground nutmeg, pinch
- (750 ml) 3 cups hot milk
- (250 ml) 1/2 lb spinach
- 1/4 tsp. sugar, pinch
- (120 ml) 1/2 cup grated parmesan cheese
Sautè chopped leeks in butter, in large heavy pan or casserole until golden. Add pumpkin pulp, sliced potatoes, bouquet garni, chicken broth(3cups), salt, black pepper, and nutmeg. Mix well; bring to boil, cook over moderate heat, for 1/2 hour stirring frequently.
Remove bouquet garni and purée leek-pumpkin-potato mixture in blender. Return to pan, add hot milk and bring to boil. Reduce heat to low and cook fo 20 minutes, stirring frequently.
Meanwhile, cook and thoroughly drain, chopped spinach, ramaining chicken broth (1 cup) and sugar. Mix well; remove from heat Add remaining butter and parmesan cheese.
This serve 6-8
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