Ingredients
-
10 black peppercorns
-
1 bay leaf
-
4 sprigs fresh parsley
-
3 tablespoons olive oil
-
3 cloves garlic, minced
-
3 leeks, white and light green parts only,halved lengthwise and thinly sliced
-
1 teaspoon ground cinnamon
-
1 teaspoon dried thyme
-
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
-
1/4 cup chopped fresh parsley
-
cheesecloth (8-inch square)
-
kitchen twine
-
fresh ground pepper
-
1 large potato, peeled and cut into 1 inch chunks
-
4 whole cloves
Instructions
- 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.
- In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
- Add the cinnamon and thyme and cook 1 minute longer.
- Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
- Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
- Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
- Cook over low heat until heated through, but do not boil.
- Adjust seasonings and serve garnished with fresh parsley.