PUMPKIN & LEEK SOUP
This vegetarian soup is simple to prepare and can be served as an entrée or appetizer/side dish. This soup is rich and satisifying (but make sure not to use fat-free half-and-half.) Plus, pumpkin puree is jam packed with Vitamin A and has many other health benefits.
4 tablespoons butter
2 medium leeks, sliced into half-moons
4 cups chicken stock
1 bay leaf
1/8 teaspoon nutmeg
1 teaspoon white pepper
Cayenne pepper (not sure of amount)
2 cups milk, half & half or heavy cream
Salt & Pepper
Melt butter in saucepan.
Slice and clean white part of leeks. (separate the half-moons in a bowl of water to allow the sediment to settle on the bottom of the bowl.) Add to butter, sauté 5 to 10 minutes or until tender.
Remove bay leaf and puree using hand blender (or food processor.)