This recipe comes to you from Heather’s grandma Maxine. She’s a great cook, and very supportive of our farm. Thanks Grams!
1/4 cup butter
1 large onion, chopped
2 leeks, chopped (whites only)
1 large potato, diced
1 cup pumpkin, cut into small cubes
3 cups stock (veggie or chicken)
1 1/2 cup light cream, or 2% milk
Pinch of nutmeg and cayenne
Salt and pepper to taste
Melt the butter in a large saucepan. Add onion and leeks, and cook until soft, but not browned. Add potato, pumpkin and stock. Bring to a boil; reduce heat and simmer, covered, until potatoes are soft, about 20 minutes. Blend.
Add cream or milk to soup mixture, cook until warmed, about 5 minutes. Add spices, salt and pepper.