Pumpkin Soup with Allspice Whipped Cream & Fried Leeks

Name: Pumpkin Soup with Allspice Whipped Cream & Fried Leeks
Yield: serves: 4 to 6
Ingredients: Extra virgin olive oil; 2 leeks, white and light green parts only, cut in half lengthwise, washed, and diced; 1 large or 2 small carrots, cut into 1/2-inch dice; 2 celery ribs, cut into 1/2-inch dice; 2 cloves garlic, smashed and finely chopped; Kosher salt; 2 pounds pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or in a pinch, butternut squash); 1 large russet potato, peeled and cut into 1-inch dice; 2 cups white wine; 2 quarts chicken or veggie stock; 1 thyme bundle, tied with butcher’s twine; 2 bay leaves; 1 orange, cut in half; Canola or other neutral-flavored oil, for frying; 1 leek, cut into 2-inch julienne, washed; Kosher salt; 1 cup heavy cream; 1/2 teaspoon allspice

December 9, 2011

I love this soup because it’s my favorite color and the garnishes bump up the fancy factor! It’s also totally seasonal—what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?

Recipe notes

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