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Pumpkin and Leek Soup Print Email


3 cups well-washed, sliced leek (about 2 leeks)
1 pound raw pumpkin chunks, or substitute winter squash
Salt and pepper to taste
1 cup yogurt, sour cream, or cream
Olive oil for drizzling (optional)

In a large saucepan, cover the pumpkin and leeks with a quart (4 cups) of water. Bring to a boil, then reduce to a simmer and cook until the pumpkin is soft, 15 to 20 minutes.

Transfer soup to a food processor or blender, or pass through a food mill. Return to the pot and season to taste with salt and pepper.

Remove from heat and stir in yogurt, sour cream, or cream. Or, serve in bowls with a dollop in the middle of each soup bowl. Drizzle with olive oil and serve with crusty bread. - serves 4 -
Adapted from A Canon of Vegetables by Raymond Sokolov.
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