Soup Brandied Pumpkin Soup with Frizzled Leeks

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Outstanding. Will make it and <a href='../bios.htm#Tom' class='plain'>Tom</a> won't get a bite.Outstanding. Will make it and Tom won't get a bite.

4.31 out of 5 (13 ratings)

Yield: two quarts


Step 1
  • 2 Tbsp. butter, unsalted
  • 1 each onion, diced
  • 1 each carrot, diced
  • 1 Tbsp. ginger, minced
  • 4 c. pumpkin, seeded, peeled and diced
  • 1 each apple, tart, peeled, cored, diced
  • 1/2 tsp. nutmeg, fresh, grated
  • 1 tsp. thyme, fresh, minced
Step 2
  • 1/2 c. calvados or other apple brandy
  • 8 c. chicken or vegetable broth
Step 3
  • 1/2 c. half and half
Step 4
  • 2 Tbsp. butter, unsalted
  • 1 each leek, sliced thin
  • as needed sour cream
  • to taste salt and pepper


Step 1 procedure:
  1. Melt the butter in a large soup pot and sauté the onion, carrot, and ginger over moderate heat for about 5 minutes, or until they are soft. Add the pumpkin, apple, nutmeg, and thyme to the pot. Cover and stir frequently, cooking for about 10 minutes to begin softening the pumpkin.
Step 2 procedure:
  1. Add the apple brandy, scraping any brown bits off the bottom of the pan and then pour in broth. Simmer mixture until pumpkin is quite soft, about 25 minutes.
  2. In a blender, puree pumpkin mixture in batches and return mixture to the pot. Use caution when blending. Process in small batches. If your blender has a two-piece lid, remove the center lid and ALWAYS cover lid or you and your kitchen will be covered in hot, sticky soup!
Step 3 procedure:
  1. Bring soup to simmer and stir in half-and-half and season to taste with salt and pepper. Lower the heat and keep warm while preparing the leek garnish.
Step 4 procedure:
  1. Melt the butter in a small frying pan and cook the leeks for about 3 minutes or until they are crisp and frizzled.
  2. Ladle hot soup into warmed bowls. Spoon a dollop of sour cream onto soup and top with a few frizzled leeks.
  3. Soup can be cooked and then chilled, covered, for up to 2 days. Simply reheat when ready to serve.

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