Here is a great way to use up that extra bit of pumpkin when you use a large can to make a pie. It is fall comfort food for sure.
It is really fast to make this if you have roasted garlic on hand - about 15 minutes to make the soup plus heat up time. As you may know I usually roast a number of heads at a time and freeze some so I can whip up things like the my Garlic Goat Cheese Soufflé without a lot of fuss. If not you will have to roast your garlic for 40 minutes or so. (And you might as well make a few bulbs while you're at it!)
I learned something today though. I usually let the garlic defrost on its own but today I was in a hurry so I put it in the microwave for 2 minutes at ⅓ power. Bad idea... it crystallized and stuck to the dish. So from now on I will let it defrost at room temperature or in the fridge.
I sautée the leeks in the bottom of the sauce pan I will eventually heat the soup in to save on dishes!
This soup is really thick. We had it for lunch with No Knead Rosemary Garlic Bread and it made for a full meal. Another 'meatless' meal option if you are trying to reduce your meat consumption.
I used a hot pickled Cherry pepper (Aurora brand) to add some bite to the soup. I de-seeded it, thank goodness. It was spicy! So in the recipe I cut it back to ½ a pepper de-seeded because I think that would suit most people's preference. If you like your food spicy go ahead and use the whole.
- 1 head garlic plus oil to roast
- ¾ cup leeks, diced, white part only (1-2 depending on size)
- 1 tablespoon olive oil
- 1 ½ cups pumpkin purée (not pumpkin pie filling)
- 3 cups vegetable broth
- 1 cup milk
- 2 sprigs fresh thyme
- ½ pickled hot Cherry pepper. de-seeded (or substitue ½ teaspoon of cayenne pepper)
- 1 teaspoon salt
- Preheat oven to 400 degrees. Trim the top off the bulb of garlic to expose the buds. Do not peel the garlic. Drizzle a teaspoon or so of olive oil over the cut top of the bulb. Wrap the head in a square of tin foil and bake about 40 minutes. The garlic should be soft enough to squeeze out each clove from the skin.
- Sautée the leeks in the tablespoon of olive oil for about 10 minutes.
- Combine all the ingredients and blend until very smooth. You may have to do this in 2 batches depending on the capacity of your blender.
- Heat soup in a sauce pan over medium high heat.
- Serve with a nice hearty bread of your choice.