Pumpkin Soup

• 1-1/2 pound Pumpkin (weighed Before Trimming)
• 1 Leek, Washed, Trimmed, And Sliced Into Rings
• 2 Potatoes, Peeled And Diced
• 2 teaspoons Olive Oil
• 1 quart Vegetable Stock
• 1/2 teaspoons Salt
• 1 teaspoon Pepper
• 1/2 teaspoons Cayenne Pepper
• 1 Tablespoon Lemon Juice
• 1/2 cups Sour Cream Or Creme Fraiche, Optional

1. Cut the top off the pumpkin, scoop out the seeds and strings, carefully peel off the shell, and dice the flesh.
2. Saute the pumpkin, leek, and potatoes in olive oil over medium heat for 5 minutes, stirring frequently.
3. Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.
4. Puree the soup (in a blender or with an immersion blender) and add spices and lemon juice. Stir to combine. Ladle soup into bowls, top with optional sour cream or creme fraiche, and serve.

washed, potatoes, olive oil, vegetable, salt, pepper, cayenne pepper, lemon juice, sour cream

Taken from tastykitchen.com/recipes/soups/pumpkin-soup-3/ (may not work)