Pumpkin-Leek Soup

Garlic, 1 whole head 

Onion, diced small   1

Carrots, peeled and diced small   2

Leeks, quartered, sliced, rinsed well   2

Russet Potatoes, peeled and diced small   2

Pumpkin (or squash) puree   3 cups

Lemon juice – from one lemon

Cilantro, chopped fine   ½ bunch

Ancho chili powder 1 tsp

Salt and pepper

1. Cut garlic head in half and wrap with foil before placing into a preheated 400F oven for about an hour, until roasted through. Remove cloves and chop fine.

2. Sautée onion in 2Tbs olive oil on medium heat for a few minutes before adding diced carrots. Sautee another 7 minutes on medium-low temperature before adding well-rinsed leeks. In a separate small pot, cook potatoes covered with water, on medium heat, until cooked through. 

3. Sautée the onion and leek mixture for about 15 minutes, or until the leeks are starting to become cooked. Add pumpkin puree, garlic, chili powder and add enough water to cover the vegetables well. Cover and cook 20 minutes on medium-low. Add cooked potatoes and lemon juice and cook another 20 minutes, covered. Taste for seasoning, adjust liquid levels as needed with water and add the cilantro just before taking off the heat. 

4. Cool completely and serve reheated within 5 days or serve immediately. This recipe serves 6.