Pumpkin Leek Soup
- Serves 10
- 1 pumpkin (7-8 lbs.)
- 6 cups milk
- 2 leeks, trimmed and sliced
- 2 Tbsp. butter
- 2 bunches parsley, finely chopped
- 4 Tbsp. whipping cream
- 2 Tbsp. red wine vinegar
- 1 Tbsp. white wine vinegar
- salt and pepper
1.Create a lid on the pumpkin, open it, and spoon out the flesh, removing the seeds.
2.Cut about half of the flesh into small pieces.
3.Put the hollowed-out pumpkin aside to use later as a serving bowl.
4.Place the pieces of pumpkin and milk into the pressure cooker. Season with salt and pepper.
5.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
6.Turn down the heat. Cook for 7 minutes.
7.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
8.Once all pressure is released, open the lid.
9.Melt the butter in a saucepan, and gently sauté the leeks in it at medium heat for 5 minutes.
10.Add the leeks to the pumpkin, and cook uncovered, for 10 minutes.
11.Puree the soup with a blender.
12.Press the puree through a strainer and season with salt and pepper to taste.
13.Before serving, preheat the oven to 400° F.
14.Place the hollowed-out pumpkin on a baking sheet, and warm it in the oven for 10 minutes.
15.While the hollowed out pumpkin is warming, bring the soup to a boil, then remove from heat.
16.Add the cream, vinegar, and parsley.
17.Pour soup into the pumpkin, and serve immediately.