1 small pumpkin
1/2 tsp. nutmeg
1 tsp. olive oil
1 tsp. white pepper
1 leek, white parts only, finely chopped
Salt, to taste
1 clove garlic, minced
1/2 cup heavy cream
1 tsp. thyme, dried or fresh
1/2 cup milk (you can also use soy milk)
1 tsp. sugar
Cut pumpkin in half & remove seeds. Chop each half into four pieces, & place pieces in a steamer basket. Steam for 20 min. or until pumpkin is tender (you can roast the pumpkin instead of steaming it, if you prefer). Scoop flesh into a bowl, discarding skin, & mash lightly with fork. In a med. pot, heat olive oil over med. heat until simmering. Add leek, garlic, & thyme; sauté until translucent, about four min. Add pumpkin, sugar, nutmeg, white pepper, & salt. Simmer, stirring frequently, about fifteen min. Remove from heat & add cream & milk (or replace all w/soy milk). Transfer to blender & purée for five min. While blender is working, rinse out pot. Return puréed mixture to pot & heat gently until warm, about five min. Taste & correct seasoning. Serve with a dollop of herbed whipped cream, finely chopped chives, or toasted, chopped pumpkin seeds.
Adapted from recipe submitted by member Cindy Meyers