Buttery, garlicky pumpkin leek soup

Prep time: 25 minutes

Cook time: 30 minutes

Makes: About 8 cups, serving 6

Note: Alternative serving suggestion: Stir ¼ cup heavy whipping cream and ½ teaspoon curry powder into the finished soup.

1 small or ½ medium-size pie pumpkin, about 2 ¼ pounds

2 small or 1 large leek (14 ounces total), halved lengthwise, well rinsed

½ cup (1 stick) unsalted butter

2 large carrots (8 ounces total), trimmed, thinly sliced

1 quart low-sodium chicken or vegetable broth 3 cloves garlic, crushed

1 to 1 ½ teaspoons salt

Optional toppings: Heavy whipping cream; pumpkin seed oil; extra-virgin olive oil; cheesy croutons; thinly sliced green onions; toasted pumpkin seeds; shredded parmesan; crumbled feta

1. Prepare pumpkin as follows: Cut in half through the stem. Scoop out seeds. Set the cut-side down on the cutting board. Peel the pumpkin. Cut flesh into 1-inch slabs, then cut the slabs into 1-inch chunks. (You should have 5 generous cups of chunks weighing about 1 ½ pounds).

2. Use a sharp knife to thinly slice 1 large leek, including about 3 inches of tender green tops.

3. Melt ½ cup butter in a large saucepan or Dutch oven over medium-low heat. Add pumpkin pieces, leeks and 2 large, thinly sliced carrots. Cover pot and cook, stirring once or twice, until pumpkin starts to soften, about 15 minutes.

4. Stir in 1 quart broth, 3 cloves crushed garlic and 1 teaspoon of salt. Simmer uncovered over low heat, stirring often, until vegetables are fall-apart tender, about 15 minutes. Use an immersion blender to puree soup smooth. (Alternatively, puree soup in small batches in a blender).

5. Reheat soup. Season to taste with additional salt, if desired. Serve hot with some of the optional toppings.*