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Pumpkin Soup with Fennel and Leeks




Source of Recipe


Safeway Stores Produce Department


Recipe Introduction


Prep and cook time: About 45 minutes
Makes: 6 servings (about 6 cups)



List of Ingredients




2 tablespoons Lucerne Sweet Cream Butter
1 leek (about 6 oz.), thinly sliced (white and pale green parts only)
1/2 cup chopped fresh fennel root (anise)
2 tablespoons finely minced fresh ginger
1 teaspoon paprika
1/2 teaspoon dried savory
1/8 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 carton (32 oz.) chicken broth
1 can (15 oz.) pumpkin (not pumpkin pie mix!)
Salt and ground white pepper
Steamed milk or lightly whipped cream (see notes)
Fresh-ground nutmeg (optional)



Recipe



1. Melt butter in a 3- to 3 1/2-quart pan over medium heat. Add leek,
fennel, and ginger; cook, stirring occasionally, until leek is soft and
beginning to brown, about 10 minutes. Stir in paprika, savory, allspice, and
nutmeg. Then mix in 1 cup of the chicken broth.

2. Bring to a boil, then cover, reduce heat, and boil gently until tender
when pierced, about 10 minutes.

3. Transfer leek mixture to a blender or food processor; whirl until
smoothly puréed. Return purée to pan and stir in pumpkin and remaining 3
cups broth. Bring to a boil over medium-high heat; reduce heat, cover, and
simmer for 10 minutes to blend flavors. Season to taste with salt and white
pepper.

4. Ladle soup into coffee mugs to serve, then top with steamed milk and dust
with fresh-ground nutmeg, if desired.