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Pumpkin Soup
Cream of Seminole Pumpkin Soup

One medium Seminole Pumpkin
Three leeks, the white parts only
Three garlic cloves
Butter
One cup milk
Two tablespoons AP flour
Salt and White pepper
Nutmeg
Dill
Celery seed
Hot Hungarian Paprika. Leave that out if you want. I like it spicy,
Three cups Chicken stock


Cut the pumpkin into 8 pieces. Scoop out the seeds. Bring to a boil in plenty of water, and then reduce the heat to medium and cook until tender. Remove the Pumpkin pieces, reserve the water.

Thinly slice the Leeks. Dice the Garlic. Sautee in Olive Oil and butter until tender

Put the Pumpkin flesh and Leeks/Garlic in the food processor. Add a cup of Chicken stock or pumpkin water and pulse until pureed. Place puree into a large sauce pan, add the rest of the Chicken stock. Bring to a boil, and reduce to simmer.

Make a roux with two tablespoons each butter and flour, and one cup hot milk. Add salt, white pepper, and the seasonings, mixing well as the roux thickens. Add to the sauce pan, and whisk as the soup cooks. Thin with more of the pumpkin cooking water as needed.

Check seasonings and adjust if needed. Finish with a tablespoon or more of butter, whisking that in well.

You can omit the Leeks and use a medium onion instead. If you can't find a real Seminole Pumpkin, use an Acorn or Butternut Squash instead. Feel free to bake the Pumpkin of you want. Cut the Pumpkin in half horizontally. Scoop out the seeds and add some butter. Bake at 350F until tender.

Sam, I'll be right over !



P.S.: I have extra HP (hot) that we just bought in Budapest !

Any pictures of the main ingredient?