Pumpkin Soup

• 1 3- to 3 1/2-pound pumpkin, halved, scraped and seeded
• 2 tablespoons sweet butter
• 1 large white potato, peeled and cut into 1/2-inch cubes
• 2 leeks, cleaned and trimmed, leaving about 1/2 inch of the green, chopped
• 3 cups chicken stock
• 3 cups water
• Salt and white pepper to taste
• 13 cup cream
• Freshly grated nutmeg to taste

1. Cut the pumpkin halves into 4 to 6 wedges each and remove the rind.
2. Chop pumpkin flesh into chunks about 3/4 inch thick.
3. In a deep soup pot, melt the butter over medium-low heat and cook the potatoes, leeks and pumpkin for about 20 minutes, stirring occasionally.
4. Add chicken stock and water to the pot, cover, bring to a boil, reduce heat and simmer for 1 hour or until pumpkin chunks are soft.
5. Add the soup to the bowl of an electric blender or food mill, a little at a time, and puree well.
6. When all the soup is pureed, return it to the soup pot over medium heat.
7. Salt and pepper to taste.
8. Add cream and stir.
9. Add grated nutmeg to taste, stir and serve.
10. (For a dramatic note, the soup can be served in a well-cleaned pumpkin that has been warmed in the oven.)

pumpkin, sweet butter, white potato, leeks, chicken stock, water, salt, cream, nutmeg

Taken from cooking.nytimes.com/recipes/3573 (may not work)