Pumpkin Soup with Fennel and Leeks Recipe

Pumpkin Soup with Fennel and Leeks Recipe

Ingredients:

2 Tbsps of cream butter (sweet)
6 ozs of leeks (only the white portion); sliced thinly
1/2 c of fennel (fresh, or substitute with anise); chopped
4 ozs of carrots; sliced thinly
2 Tbsps of ginger (fresh); minced
1 tsp of paprika
1/8 tsp of allspice (ground)
1/2 tsp of dried savory
1/4 tsp of nutmeg (ground)
32 oz of chicken broth
15 oz of pumpkin (canned)
Salt
Pepper (white, ground)
Whipped cream (or steamed milk)
Nutmeg (freshly-ground)

Instructions:

Melt the butter inside a saucepan above moderate heat then add fennel, leek, ginger, and carrot. Cook while stirring constantly till leek becomes limp and slightly brown or about ten mins.

Add savory, paprika, nutmeg, and allspice. Add (1 cup) broth then let it boil. Once boiling, cover the saucepan and reduce the heat. Continue to boil until carrots soften.

Transfer the mixture on a processor. process to puree. Place the puree back in the saucepan and add the rest of the broth and pumpkin; stir thoroughly.

Let it boil above moderately high heat. Once boiling, cover the saucepan and let it simmer, about ten mins. Season with pepper and salt. Serve.

>> Pumpkin Soup with Fennel and Leeks Recipe