Pumpkin Soup

Ingredients

• 2 Tbs. unsalted butter
• 2 medium leeks, white and pale green parts only, thinly sliced
• 2 medium carrots, peeled and finely chopped
• 1 celery rib, finely chopped
• 2 cloves garlic, finely minced
• 3/4 tsp. cumin
• 3/4 tsp. ground coriander
• 1/4 tsp. ground nutmeg
• 3 cups chicken broth (plus extra for thinning soup)
• 15 oz. can of pureed pumpkin
• 1/3 cup maple syrup
• 1/2 cup half and half
• Salt and pepper, to taste
• Toasted chopped walnuts and blue cheese crumbles, for service

Instructions

In a large soup pot, melt butter over medium heat. Add the leeks, carrots, and celery and sauté until softened (5-7 minutes). Add garlic and sauté for 1 more minute. Add the cumin, coriander, and nutmeg and sauté just until spices are fragrant (1 minute or so).

Add chicken broth to the pot, increase heat, and bring everything to a boil. Once boiling, add pumpkin puree and maple syrup and stir until everything is well-combined. Reduce heat to low and simmer for 10 minutes, stirring frequently.

Remove the pot from the heat. Using an immersion blender, blend soup until smooth. (this can also be done in batches in a regular blender)

Once soup is smooth, return the pot to the heat. Add half and half and season, to taste, with salt and pepper. Add extra chicken broth, as needed, to thin soup to desired consistency. Cook just until soup is warmed through.

Serve soup topped with chopped walnuts and a sprinkle of blue cheese.

This soup is like all of the best things about Halloween, all wrapped up in one bowl.

Now, this only makes about 4 generous servings, so if you want extra, double the recipe.