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.