This is the classic autumn soup and one of my all-time favourites. I always use fresh pumpkin for this soup, and the hearty and soothing fresh flavour is completely worth the extra elbow grease that goes into cutting the pumpkin. You can also use a combination of pumpkin and another squash for a more complex flavour pairing. To add a little dose of sweetness, add a small handful of chopped apples along with the vegetables.
Ingredients
2-3 tbsp butter
1 leek (white and light green parts only), well rinsed and diced
6 garlic cloves, coarsely chopped
12 ounces pumpkin or any other winter squash (such as butternut or kabocha), peeled, seeded and diced
1 potato, 6-8 ounces, peeled and diced
6 cups vegetable or chicken stock
2 cups dry white wine or 1 cup dry vermouth
Grating of nutmeg
Salt and freshly ground pepper, to taste
Garnishes
Creme fraiche, about 1 tbsp per serving
4-6 tbsp chopped chervil
2-3 tbsp chopped chives
Melt the butter in a heavy soup pot over low heat. Add the leek, garlic, pumpkin and potato. Cover and sweat the vegetables over very low heat for 15-20 minutes, or until they are tender but now brown.
Add the stock and wine, bring to boil over high heat, then reduce heat to low and simmer for about 40 minutes, or until the vegetables are very tender.
Working in batches, puree the soup in a blender or food processor, then season with nutmeg, salt and pepper.
Ladle into bowls and garnish with the creme fraiche, chervil, chives, or toasted pumpkin seeds.
Source: The San Francisco Chronicles Cookbook Volume II
