This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
(white part only)
medium pie pumpkin or sugar pumpkin
(about 1.5 kg)
Salt and freshly ground black pepper
heavy whipping cream or sour cream
fresh herbs (cilantro, green onion, parsley)
Wash and chop the leeks.
Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
Peel and cut into regular cubes.
In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
Serve hot, with sour or heavy whipping cream and fresh herbs.
For a special presentation:
Cut off the top of a small pumpkin and scrape the inside.
Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.