Harvest Pumpkin Soup

Recipe Ingredients

6 cups	1422ml	Canned chicken broth
1		Pumpkin (not pumpkin pie filling) - (16 oz)
6		Garlic cloves - peeled
1 cup	237ml	Sliced leeks, white part only
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1/2 cup	118ml	Whipping cream
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/8 teaspoon	0.6ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cinnamon
3/4 cup	109g / 3.8oz	Shredded Gruyere cheese
1/2 cup	15g / 0.5oz	Homemade croutons - see * Note

Recipe Instructions

* Note: To make croutons, saute cubed French bread in olive oil until golden brown.

Bring chicken stock to boiling in a large saucepan. Add pumpkin and whole garlic cloves. Cover and simmer 30 minutes.

Saute leeks in butter in a skillet over medium heat for 20 to 25 minutes or until soft but not brown.

Combine stock mixture and leeks. Puree in a food processor. Return to the saucepan and bring to a simmer. Add cream, salt and spices. Simmer 15 minutes over low heat.

To serve, put a few tablespoons of Gruyere in each bowl. Ladle soup over cheese. Top with croutons and another tablespoon of cheese.

This recipe yields 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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