This pumpkin soup recipe is doubled to make a large batch to feed 10+ people, or if you like left-overs:
PUMPKIN SOUP RECIPE DIRECTIONS
1. Clean & Chop Leek. The fresh organic leek we get at the local farmer's market can be quite muddy. We rinse, chop, then soak again in cold water. Rinse leek vigorously to really make sure that all the dirt is removed. Place chopped leek in a large stock pot with olive oil and fry on medium until the onions are soft. If you do not have leek available, you can substitute with regular onions. We also use the entire leek, just cut off the dry ends.
2. Prepare Pumpkin. While leek is frying, roast your fresh pumpkin in the oven until it is soft enough to easily peel and chop. May take just 10 minutes at 300 degrees. Or, if you are strong enough, you can try to peel and chop the pumpkin without cooking. Make sure to get all the seeds out too!
4. Add All Ingredients to Soup Pot. Clean and chop garlic, carrots, potato, and add the rest of the ingredients to stock pot except any dairy. Cook for 40 minutes or until all ingredients are soft. Then, use a hand blender to blend all ingredients in the pot. If you don't have an immersion blender, you can put the soup in a mixer and blend well but it is much more messy. An immersion blender is well worth the investment.
5. Add Dairy & Serve. Once the pumpkin soup is thoroughly blended and smooth, add the half and half. You can also use milk but it will just not be as creamy. Coconut milk works well if you want to keep it vegan too. Taste and see if you want to add any sweetener. Maple syrup or brown sugar works great. Adjust salt, pepper, and cinnamon to taste.
Serve with sour cream and roasted pumpkin seeds on top! YUMMM.....
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