Pumpkin Leek Soup

Fall time always makes me think of soups, and I'm sharing my number one favorite!  It probably isn't one I would have tried on my own, even though it sounded interesting.  I first tried it when my sister made it for a family craft night a few years ago and I fell in love!  She got it from a small restaurant in Salt Lake and it is now a favorite of my family (other than my husband who can't eat dairy - he is really missing out!)  It is quite easy to make.  Serve with a crisp salad and crusty bread for a delicious meal.  Enjoy!

Pumpkin Leek Soup

              4 Tbsp butter                                                       ¼ tsp white pepper

            2 lg leeks, white part only, cleaned                      2 c pumpkin purée

               and thinly sliced                                                4 c chicken broth

            2 tsp dried thyme                                                 2 Tbsp brown sugar

            ½ tsp nutmeg                                                       1-1/2 c half-and-half

            1 tsp salt

           

            Garnish: 

            dollops of sour cream                                   grated Monterey Jack or white Cheddar

            chopped fresh chive                                        cheese

In large saucepan, heat butter and sauté leeks for 8-10 minutes on low heat, stirring often.  Leeks should be soft and lightly golden.  Add thyme, nutmeg, salt, white pepper, pumpkin, chicken broth and brown sugar.  Stir, cover and simmer for 15 minutes.  Taste for seasoning.  Add half-and-half and simmer another 10 minutes.  Serve with sour cream, fresh chopped chives and/or grated cheese on top.  Serves 6-8.