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Pumpkin Soup

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1/2 cup leeks; sliced (white part only )
1 tablespoons clarified butter
1 quart raw pumpkin pieces; 1-inch cubes
1/4 cup uncooked rice
1/2 tablespoons brown sugar
1 quart chicken stock
1 teaspoon fresh ginger root; grated
1 tablespoon tomato puree
1/2 cup heavy cream
1/8 teaspoon mace; ground
salt and pepper to taste


Sweat the leeks in a large stock pot in clarified butter, until limp but not brown. Add the pumpkin, rice, brown sugar, ginger, tomato paste, and chicken stock. Make sure your chicken stock covers the pumpkin chunks by 2-inches. Bring to a boil, then adjust to simmer and cook for 30 to 45 minutes, until the pumpkin is tender.

Puree the soup, preferably with a food mill or fine sieve. Reheat and add the cream. Season with salt, pepper, and mace. Serve hot.

Makes 8 servings

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