Sweet and Savory Pumpkin Soup

Creamy pumpkin soup, with just a hint of cinnamon, ginger and cloves--a great starter course for holiday parties, just make ahead and reheat.

Ingredients:

• 1 Tbsp vegetable oil
• 1 Tbsp unsalted butter
• 3 leeks, white part only, thinly sliced
• 15 oz can pumpkin puree
• 32 oz carton vegetable broth
• Pinch ground cloves
• 1 Tbsp ground cinnamon
• 1 tsp ground ginger
• 1/4 cup brown sugar
• Salt to taste
• (optional) heavy cream or half and half for garnish

Directions:

Heat oil and butter together in a medium saucepan over low heat. Add sliced leeks (white part only) and saute gently until leeks are soft. Add pumpkin puree and spices, stir until well mixed, then while stirring, pour in vegetable broth. Add sugar slowly while stirring. (You may want more or less sugar depending on your taste preferences - so taste as you go along.) Bring to a low boil then lower to a simmer for 10 minutes. If desired pour a tsp or so of cream or half and half into bowl before ladeling in soup and add a dash of cinnamon.

Number of Servings: 6

Notes from the Cook: I love both pumpkin pie and rich winter soups, so I created this recipe to have the best of both. Great for holiday meals, even makes a delicious lunch soup.