Creamy Pumpkin Soup recipe

Makes 6-8 servings
Tools:Immersion Blender or Food Processor
Preparation time: 5 minutes (if using fresh pumpkin, add about 60-90 minutes of preparation time to peel skin and cook pumpkin)
Cooking time: 45-60 minutes

3 small white potatoes, diced (about 3 cups of small diced potatoes)
1 cup of chopped leeks (white parts only)
2 cloves of garlic, chopped
4 oz of butter
1/2 teaspoon of fresh thyme
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
32 ounces of Organic chicken broth
29 ounces of canned packed 100% PURE pumpkin not pie filling (See note on using FRESH pumpkin)
1/2 pint of light cream (goes in last)
1/2 teaspoon of freshly ground pepper (add more later when serving to taste)
1/8 cup of natural cane sugar
2 teaspoons of sea salt (or to taste)
Pumpkin seed oil (garnish)
Pumpkin seeds (garnish)
Creme Fraiche (garnish)

Note: If using fresh pumpkin, make sure to bake in oven on 350 degrees for 90 minutes or until tender before adding to recipe.
On medium-low heat in a 7-quart dutch oven, saute the onions, potatoes, garlic, thyme, nutmeg, and allspice with the butter for about 10 minutes, stirring occasionally. Be careful not to burn the butter so lower heat if needed. Add remaining ingredients EXCEPT cream. Let simmer for 45 minutes to an hour on medium heat, stirring occasionally. The potatoes should be cooked. If not, simmer until cooked. Remove from heat and use an immersion blender directly in the pot or remove ingredients and place in food processor to puree soup until creamy. Return back to the stove and stir over medium-low heat for a minute or so. Add cream and turn on low setting, stirring for 5 minutes, but do not let boil. Drizzle pumpkin seed oil over individual servings, and garnish with pumpkin seeds and a teaspoon of creme fraiche. Serve with crusty baguette.



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