Pumpkin and Leek Soup
Recipe By : The New Pasta Cookbook
Preheat oven to 375 degrees F.
Place pumpkin pieces skin side up and close together in a large
dish. Pour over 1/2 cup water and bake for about 1 hour, or until
pierces the flesh easily.
Melt half the butter and gently saute leeks until softened. Remove
set aside. Add remaining butter and cook onion and potatoes until
Stir in milk and simmer for 20 minutes. Don't worry if the milk
just make sure that there is enough liquid to prevent sticking
to the pan.
When pumpkin is tender and golden, remove from oven, cool, then
skin and any excessively browned surfaces.
In the meantime, put chicken stock on to boil, add orzo and cook
barely done. Remove pasta with a slotted spoon and set aside with
Now blend pumpkin and potato mixture in a food processor or force
through a fine sieve. Season with salt, pepper and cayenne to
Transfer to a clean saucepan and blend in the hot stock. Add cream,
to the boil, and then stir in leeks and pasta. If the soup is
thin it with extra stock or water. Adjust the seasoning and stir
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