Prep time: 15 minutes
Cook time: 30 minutes
Total time: 1 hour
- 3 T olive oil
- 1 ½ cups thinly sliced leeks (white and pale green parts only)
- 1 ½ cups chopped carrots
- 1/2 cups chopped yellow onion
- 4 cloves garlic, chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 6 ½ cups chicken stock
- 1 29 oz. can solid pack pumpkin (not pie filling)
- 2 T. packed dark brown sugar
- ¾ tsp smoked cinnamon
- ¼ tsp freshly grated nutmeg
- 2 Nut Cream, for garnish
- 4 sage leaves, for garnish
- Salt and ground black pepper to taste
- A handful of toasted pumpkin seeds for garnish
- Nut Cream
- 1 cup almond milk
- ¾ cup pine nuts
In a large heavy-bottomed stockpot. Heat the oil over medium heat. Add the leek, carrot, onion, garlic, thyme and bay leaf. Cover and cook, stirring once or twice, until slightly softened and browned, about ten minutes.
Add the chicken stock, pumpkin, brown sugar, cinnamon, and nutmeg. Bring to a simmer, then partially cover, lower the heat, and cook stirring occasionally for 30 minutes, allowing the flavors to develop.
Remove from the heat and season with salt and pepper to taste. Then puree the soup in batches, using either a food mill, blender, food processor, or immersion blender/ Adjust seasoning as needed.
Divide the soup evenly among four bowls and drizzle with the nut cream. Sprinkle with sage and
toasted pumpkin seeds for garnish.
In a blender or food processor, puree the pine nuts with the almond milk until thick and
creamy. It doesn’t have to be creamy. The bits of nuts will add to the texture of the soup.