How to Make Pumpkin Leek Soup Out of the Jack O'Lantern

Halloween is just about over and if you are a pumpkin lover, there are plenty of them on sale. You could use your old Jack-O-Lantern for this soup, but he might be a bit old and stale. You can also use butternut squash for this healthy creamy puree soup packed with flavor from the fresh leeks and wonderful fresh rosemary.
Pumpkin Leek Soup

Begin with a medium pumpkin, peel it and cut it into about ½ inch cubes. You should end up with about 4 -6 cups of cubed pumpkin.

Mince 2 cloves of garlic and set aside.

Slice 2 -3 stalks of celery (2 if you have 4 cups of pumpkin, 3 if you have 4)

Clean and wash 2 leeks. Leeks are dirty little plants, and they need to be taken apart to get them nice and clean.

Slice the white and light green parts of the leeks into ¼ inch thick slices, about 1 - 1 ½ c.

You can substitute onion for the leeks, different flavor for your soup, but still yummy.

In a medium soup kettle, heat 2 T. olive oil and add the leeks, garlic, celery and cook until soft about 5 minutes.

Add the pumpkin or squash cubes and 1 15 ounce can of pumpkin puree and 6 cups of chicken broth or homemade chicken stock. Season with kosher salt and pepper to taste,depending upon the salt content of your broth. If you like a mild spicy flavor, you can add just a sprinkle of dried red pepper.

Let the soup cook for about 30 minutes till pumpkin is tender and cooked.

Blend the cooked soup in a blender or food processor in small batches until smooth.
Place back in bowl, add ½ c. of half and half or real cream for an even richer flavor.

Add 1 t. dried rosemary as the mixture heats or top each bowl of soup with one sprig of fresh rosemary as a garnish.

Easy Pumpkin Corn Chowder

Chop one small onion in small dice

Chop one stalk of celery in small dice

Melt 2 T. of butter or margarine in soup pot.

Saute onion and celery till soft, about 5 minutes.

Add 1 10 oz package of frozen corn, (or fresh)

Stir in 1 can of pumpkin and 2 c. of chicken broth

Add 1 t. of salt (depending on salt content of chicken broth)

Add 1 t. of pepper

Add 1/8^th of cayenne and cumin powders. (small dashes not heavy spice)

Cook till corn is tender.

Stir in 2 c. of half and half and add 1 t. of sugar if corn is not fresh or home frozen.

Heat till warm to serve.

Serve with corn bread or this soup is delicious on a fall afternoon with turkey sandwiches and apple slices dipped in caramel sauce.