Leek and Pumpkin Soup

• 2 tablespoons butter
• 4 large leeks, white part only, well rinsed and chopped, about 2 cups
• 2 cloves garlic, minced
• 3 cups cubed pumpkin
• 3 cups water
• 1 cup milk or half-and-half
• Salt and freshly ground black pepper
• 1 tablespoon minced fresh chives

1. Melt butter in a heavy casserole.
2. Add the leeks and saute slowly, over low heat, until they are tender but not brown.
3. Stir in the garlic.
4. Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes.
5. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.
6. Return the puree to the casserole, add the milk and season to taste with salt and pepper.
7. Reheat before serving.
8. Sprinkle each serving with chives.

butter, leeks, garlic, pumpkin, water, milk, salt, fresh chives

Taken from cooking.nytimes.com/recipes/3832 (may not work)