Pumpkin (or Butternut/Buttercup Squash) and Corn Chowder

Vegetarian

Ingredients

• 2 medium large leeks
• 1/4 cup olive oil
• 2 carrots, finely diced
• 10 cups vegetable stock
• 2 medium boiling potatoes, finely diced
• 1 1/2 tsp. salt
• pepper to taste
• 1/4 tsp. ground cloves
• dash of cayenne
• 1 pound cooked pumpkin or squash
• 1/2 cup heavy cream
• 2 cups fresh or frozen corn

Preparation

Thinly slice leeks, the white part and about three inches of green. You should have about three cups.

Heat the olive oil in a large stockpot over medium heat. Add leeks and carrots and sauté for about 15 minutes. Pour in the vegetable stock and bring to a boil. Add potatoes, salt, pepper, cloves, cayenne, cook for 30 minutes.

Place the pumpkin in a large bowl. Ladle about a cup of soup onto the pumpkin and stir together to liquify it. Pour it back into the soup along with heavy cream and corn. Cook five more minutes.

From: In the Bag: November 4-5, 2003