1mediumsugar pumpkin, seeded and cubedor 3 cups canned pumpkin
132-ounce packagevegetable stock
1-2tablespoonschopped sageto taste
Salt and freshly ground pepperto taste
Roasted pumpkin seedsto garnish
Sage leavesto garnish
Pumpkin seed cremato garnish
In blender or food processor, mix all crema ingredients and blend well. Keep refrigerated until use.
Heat olive oil in large, heavy-bottomed pot. Add garlic, potatoes, onion, carrot, leeks and pumpkin. Sauté over medium heat until the vegetables have begun to brown, about 7-8 minutes. (If using canned pumpkin, add with stock below.)
Add stock and milk; bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-12 minutes.
Add sage and pureé mixture in blender or food processor. Add cloves, nutmeg, cinnamon, salt and pepper, to taste.
Serve in individual bowls, garnished with a drizzle of pumpkin seed crema, roasted pumpkin seeds and a sprig of sage.
Pumpkin Leek Soup with Pumpkin Seed Crema
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.