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Pumpkin Soup
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Description
This spicy pumpkin soup is a good way to use up all of that pumpkin left over from Halloween.
Ingredients
- 1-½ pound Pumpkin (weighed Before Trimming)
- 1 Leek, Washed, Trimmed, And Sliced Into Rings
- 2 Potatoes, Peeled And Diced
- 2 teaspoons Olive Oil
- 1 quart Vegetable Stock
- ½ teaspoons Salt
- 1 teaspoon Pepper
- ½ teaspoons Cayenne Pepper
- 1 Tablespoon Lemon Juice
- ½ cups Sour Cream Or Crème Fraîche, Optional
Preparation
Cut the top off the pumpkin, scoop out the seeds and strings, carefully peel off the shell, and dice the flesh.
Sauté the pumpkin, leek, and potatoes in olive oil over medium heat for 5 minutes, stirring frequently.
Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.
Purée the soup (in a blender or with an immersion blender) and add spices and lemon juice. Stir to combine. Ladle soup into bowls, top with optional sour cream or crème fraîche, and serve.
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