1 Leeks split in half lengthwise
2 tablespoons Olive Oil
3 cloves Peeled Garlic crushed
4 sprigs Thyme
2 Bay Leaves
5 sprigs Organic Parsley
1 cup White Wine
1 1/2 pounds Pumpkin peeled and cubed
5 cups Chicken Stock
1/2 cup Milk
1/2 cup Heavy Cream
Salt to your taste
In a large skillet, heat the olive oil.
Add the leeks and garlic, stirring to coat with the oil.
Sweat until the leeks are fragrant and soft, but not brown.
Add the thyme, parsley and bay leaves. Cook 2 minutes.
Turn the heat to high and add the wine.
Reduce to 2 tablespoons; add the stock and the pumpkin. Simmer until the pumpkin falls apart, 20-25 minutes.
Discard the herbs. Purée the soup, add milk and cream.
Season. If soup is too thick add a little more broth.