Farmer John'S Pumpkin Soup

• 1 leek (8 oz.)
• 2 tablespoons butter
• 2 carrots (8 oz. total), peeled and coarsely chopped
• 1 stalk celery (4 oz.), rinsed and coarsely chopped
• 1/2 cup chopped onion
• 1 clove garlic, peeled and minced
• 2 quarts fat-skimmed chicken broth or vegetable broth
• 1/2 cup apple cider or juice
• 1 green apple (8 oz.), peeled, cored, and chopped
• 2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons chopped fresh sage leaves or dried sage
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Salt and pepper
• About 1 cup creme fraiche or sour cream
• 1 teaspoon grated lemon peel

1. Trim and discard root end and tough dark green tops from leek. Slice leek in half lengthwise and rinse well, flipping layers under cool running water to remove dirt. Slice thinly crosswise.
2. In a 5- to 6-quart pan over high heat, melt butter. Add leek, carrots, celery, onion, and garlic; stir often until onion is limp, 6 to 8 minutes. Add broth, Mashed Pumpkin, apple cider, apple, ginger, sage, cinnamon, and allspice; cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. Whirl soup, a portion at a time, in a blender (holding lid down with a towel) until pureed, and pour into a bowl. Return all soup to pan and stir often over high heat until hot. Add salt and pepper to taste.
4. In a small bowl, mix 1 cup creme fraiche or sour cream and lemon peel. Ladle soup into bowls or mugs. Garnish with a dollop of creme fraiche.

butter, carrots, celery, onion, clove garlic, chicken broth, apple cider, green apple, fresh ginger, sage, ground cinnamon, ground allspice, salt, crueme frueiche

Taken from www.myrecipes.com/recipe/farmer-johns-pumpkin-soup (may not work)