Ingredients

One pumpkin, peeled and chopped in pieces
4-6 cups chicken stock
Two chopped leeks (white portion only)
Light cream
Toasted pumpkin seeds
2T olive oil
2 T fresh chives chopped
Salt and pepper to taste

Instructions

In a dutch oven or stock pot add oil and saute chopped leeks. Careful to not burn. Add stock and bring to a simmer. Add pumpkin and simmer until soft. Use a blender or immersion blender and puree until smooth. Strain to smooth texture if desired. Add cream to desired consistency and seasonings. Top with toasted pumpkin seeds and chives.

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