Pumpkin Soup

• 3 12 lbs pie pumpkin, halved and seeded
• olive oil
• salt
• 3 12 tablespoons unsalted butter
• 3 12 large leeks, white part only, thoroughly cleaned, chopped
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced fresh ginger
• 6 cups vegetable stock, divided
• dry sherry
• white pepper
• salt
• 34 cup half-and-half
• ground cloves
• cinnamon
• chives

1. Preheat oven to 400.
2. Place pumpkin cut-side-down on an oiled baking sheet.
3. Bake until easily pierced with a fork, 35-45 minutes.
4. Let cool.
5. Then, scoop the pulp out of the pumpkin.
6. Discard the skin.
7. Melt butter in a soup pot over medium-low heat.
8. Add leeks and ginger.
9. Stir for 5-10 minutes until tender but not browned.
10. Stir in pumpkin with 4 cups of vegetable stock.
11. Bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon.
12. Puree until smooth.
13. Return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry.
14. Heat through.
15. Garnish with chives.

pie pumpkin, olive oil, salt, butter, leeks, fresh ginger, fresh ginger, vegetable stock, sherry, white pepper, salt, ground cloves, cinnamon, chives

Taken from www.food.com/recipe/pumpkin-soup-486587 (may not work)