It's been a weekend of good eatin'; gotta get back into the yoga routine tomorrow. Made pumpkin soup as main dish last night and served w/ crunchy bread. Soup was such a success that I thought I'd share my recipe since there's so much talk about pumpkin and holiday foods. Let me know if you have any questions since there may be errors or I may have left something out.
2 2-lb. baking pumpkins, peeled, seeded and cubed into 1 in. chunks
2 leeks, white & pale green parts only, sliced
2 small carrots, peeled and roughly diced
1 celery stalk, peeled and chopped
1-2 tbsp. butter, unsalted
Spices: nutmeg, cinnamon, cumin (all to taste)
Salt & pepper
1/3 c. dry sherry
Chicken (or veggie) stock
Optional garnish: cream & bacon pieces
Saute leeks, carrots, and celery w/ pinch of salt in butter over med. heat until translucent but not brown. Add 3 spices and dried parsley to taste (I used about 1 tsp. of each) and saute for a min. over heat. Add sherry and let alcohol cook out for a min. Add pumpkin and stir for a min. while seasoning w/ salt and some pepper. Add 1 part water and 1 part stock so that the veggies are nearly covered. Bring up to boil and then simmer until everything is soft, about 20-25 min. Blend until smooth using immersion blender or standing blender. Taste and finalize seasoning (I had to add more salt and some sugar) and consistency (add more liquid if necessary). Garnish w/ drizzle of heavy cream and bacon bits, if you like. Enjoy!
Note: Would not recommend garnishing w/ chopped fresh parsley since it was overpowering. It tasted even better today, so this is definitely a good make-ahead recipe. Toasted the pumpkin seeds and they're all gone now.