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
1 (16 oz) can pumpkin
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
Fresh Parsley
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.  

Add pumpkin, chicken stock, bay leaf, nutmeg and parsley.  Stir and simmer 15 to 20 mins.   

Remove bay leaf and puree using hand blender (or food processor.)

(If serving in cups, strain and puree in processor).  Return to saucepan.

Add cream and salt and pepper to taste.  Warm through.  

Top with croutons and serve! Yum!


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