The Great Pumpkin Soup
1 TBS olive oil
2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
3 Cloves garlic, chopped
1 Medium pumpkin, peeled and cut into 1/2-inch cubes
1 15-oz can pumpkin puree
6 Cups low-sodium chicken broth
2 TSP nutmeg
2 TSP kosher salt
1/4 TSP fresh ground pepper
1 TBS fresh rosemary
Plain Greek yogurt for serving
I'm ashamed to admit that we didn't have time to get a pumpkin before Halloween, so I needed my last-minute pumpkin fix on Halloween day. I had to stop at a few grocery stores before finding the perfect pumpkin. Or in this case, the not-so-perfect pumpkin, since I learned the heavy, blemished ones are the best to cook with. After over-indulging all weekend, I decided to pass on pumpkin bread or muffin, and go for a healthy soup.
Heat the oil in a large pot over medium heat. Add the leeks and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Stir in salt, pepper and nutmeg. Simmer until the pumpkin is tender, about 45 minutes.
Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with a dollop of yogurt and the rosemary. Serve with a multi-grain baguette.
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- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.