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One pumpkin, peeled and chopped in pieces 4-6 cups chicken stock Two chopped leeks (white portion only) Light cream Toasted pumpkin seeds 2T olive oil 2 T fresh chives chopped Salt and pepper to taste
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In a dutch oven or stock pot add oil and saute chopped leeks. Careful to not burn. Add stock and bring to a simmer. Add pumpkin and simmer until soft. Use a blender or immersion blender and puree until smooth. Strain to smooth texture if desired. Add cream to desired consistency and seasonings. Top with toasted pumpkin seeds and chives.