- Yield: 6 Servings
- Total Time: 1 Hour
For the Soup
- Extra virgin olive oil
- 2 leeks, white and light green parts only, cut in half lengthwise, washed, and diced
- 1 large or 2 small carrots, cut into ½-inch dice
- 2 celery ribs, cut into ½-inch dice
- 2 cloves garlic, smashed and finely chopped
- Kosher salt
- 2 pounds pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or in a pinch, butternut squash)
- 1 large russet potato, peeled and cut into 1-inch dice
- 2 cups white wine
- 2 quarts chicken or veggie stock
- 1 thyme bundle, tied with butcher’s twine
- 2 bay leaves
- 1 orange, cut in half
For the Fried Leeks
- Canola or other neutral-flavored oil, for frying
- 1 leek, cut into 2-inch julienne, washed
- Kosher salt
For the Whipped Cream
- 1 cup heavy cream
- ½ teaspoon allspice
How to Make It
For the Soup
- Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
- Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.
- Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to purée the soup (if you’re using a regular blender, cool the mixture for about 5 minutes and work in batches). You want the purée to be very smooth and velvety, so purée the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the seasoning as needed. For the Fried Leeks
- Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt. To Whip the Cream and Serve
- Use a hand or stand mixer—or if you’re feeling strong, a regular old whisk—to whip the cream and allspice until the cream holds its shape in soft peaks.
- Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.