Ingredients:
Three pounds peeled, seeded and diced sugar pumpkin
Two leeks, chopped
One onion, chopped
Two cloves garlic, minced
1/2 cup olive oil
6 cups chicken stock
4-1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg
Directions:
Halve the pumpkin and scrape out the seeds and pith. Cut into 1-inch pieces.
In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
Recipe makes six to seven servings.
Nutritional Information per Serving:
Calories 444
Protein 13g
Total Fat 29g
Sodium 1321mg
Cholesterol 16mg
Carbohydrates 38g
Fiber 3g
