Pumpkin Leek Soup
1 Red Dog pie pumpkin
2 Red Dog leeks
1/2 Red Dog yellow onion
1 stalk Red Dog celery
1 Red Dog carrot
6 cloves garlic
3 Tbsp. butter or alternative oil
6 cups chicken or vegetable broth
Several tsp. Red Dog sage, chopped
Several tsp. Red Dog thyme, chopped
Several Tbsp. maple syrup
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
Salt & pepper to taste
1 bay leaf
1/8 tsp. nutmeg
Dollop whipped cream (no sugar added), regular cream (not whipped), or coconut cream
Bake the pumpkin and scoop out the seeds. Scoop out the flesh and blend until smooth. Set aside approximately 15 oz for the soup.
Chop and saute leeks, onion, celery, carrot (all available at the Red Dog Farmstand), and garlic in the butter or alternative oil. Add sauted ingredients and pumpkin to the chicken or vegetable broth, as well as the sage and thyme (also available at the Farmstand), maple syrup, cinnamon, cayenne pepper, salt and pepper, bay leaf, and nutmeg.
Simmer on medium-low for 20-40 mins, until all veggies are tender. Blend soup with immersion blender or regular blender and serve with a dollop of plain whipped cream, regular cream, or coconut cream if you prefer a non-dairy option.