Pumpkin Leek Soup

Ingredients

  • 2 tablespoons butter
  • 2 large leeks, white part only, cleaned, thinly sliced
  • 2 teaspoons dried thyme
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups pumpkin purée
  • 4 cups chicken broth
  • 2 tablespoons brown sugar
  • 1/2 cup half-and-half
  • Sour cream, for garnish
  • Chopped fresh chives, for garnish

Directions

  1. In a 5-quart Dutch oven, heat butter and sauté the leeks for 8-12 minutes on low heat, stirring often.
  2. Leeks should be soft and lightly golden.
  3. Add the thyme, nutmeg, salt, pepper, pumpkin purée, chicken broth and brown sugar.
  4. Stir, cover and simmer for 15 minutes.
  5. Taste for seasoning.
  6. Add half-and-half and heat through.
  7. Serve garnished with sour cream and chives.
  8. Serves 6.