WINTER SPICED PUMPKIN SOUP1 large potato, peeled and diced
1 medium onion, sliced
2 leeks, sliced (white to just pale green part only)
4 to 6 garlic cloves (The more the merrier, I always say. If Edward is creeping around, definitely throw in the 6!)
Olive oil (or butter, if you're so inclined)
Saute the potato and onion until just beginning to brown in either the olive oil or butter. If you're Martha Stewart or similarly insane, or have too much time on your hands, or want to save money by using one of those pumpkins you still have laying around from that ONE pumpkin vine your kids planted and which yielded far too many of something no one ever really uses, then, by all means, peel, slice and add pumpkin to this melange, too. Knock yourself out. I use canned. It comes in later.
Once this vegetable mixture has softened and just slightly begun to brown, add:
6 cups chicken broth
1 cup water
1 can (29 oz) pumpkin puree (Again, if you're overzealous you've already sauteed real pumpkin into the mix so reduce the amount of puree to a 16 oz can)
Stir in well and add spices:
1 bay leaf
1 1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1 teaspoon ground sage
1/2 teaspoon allspice
1 teaspoon curry
Salt and white pepper to taste.
Simmer this until all the vegetables are VERY soft. Remove bay leaf and puree in batches in a blender. Taste and adjust seasoning. If it's too thick, add a little water or chicken broth.
Banishes vampires, cold weather, and bad moods.