Pumpkin, Potato, And Leek Soup

Total Time: 57 mins Preparation Time: 20 mins Cook Time: 37 mins

Ingredients

• Servings: 8
• 4 whole cloves
• 10 black peppercorns
• 1 bay leaf
• 4 sprigs fresh parsley
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 3 leeks, and light green parts only,halved lengthwise and thinly sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 large potato, peeled and cut into 1 inch chunks
• 1 1/2 lbs sugar pumpkin, peeled,halved lengthwise,seeded,and cut into 1 inch chunks
• 4 cups low sodium chicken broth
• 2 cups half-and-half
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 pinch cayenne pepper
• fresh ground pepper
• 1/4 cup chopped fresh parsley
• cheesecloth (8-inch square)
• kitchen twine

Recipe

• 1 cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
• 2 in a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
• 3 add the cinnamon and thyme and cook 1 minute longer.
• 4 add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
• 5 reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
• 6 cool soup 5-7 minutes; then puree in batches in a blender or food processor.
• 7 return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
• 8 cook over low heat until heated through, but do not boil.
• 9 adjust seasonings and serve garnished with fresh parsley.