- 2 tablespoons unsalted butter
- 2 garlic cloves, chopped (about 1 teaspoon)
- 1 celery stalk, diced (about 1/2 cup)
- 1 small onion, diced (about 1 cup)
- 1 leek, white part only, diced (about 1 cup)
- 1 pound pumpkin flesh, diced (about 3 1/2 cups)
- 2 quarts chicken broth
- 2 tablespoons white wine
- 1/2 teaspoon grated ginger
- salt to taste
- 1/2 teaspoon ground nutmeg (optional)
Preparation
Heat the butter in a soup pot over medium heat. Add the garlic, celery, onion and leek. Cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes.
Add the pumpkin and broth. Bring to a simmer and cook until all the vegetables are tender, about 30 minutes.
Meanwhile, heat the wine in a small saucepan to a simmer. Immediately remove from the heat, add the ginger and cover. Steep for 10 minutes, then strain the wine and discard the ginger.
Strain the solids from the soup, reserving the liquid. Purée the solids and add enough of the liquid to achieve a slightly thick soup consistency.
Add the wine to the soup and season to taste with the salt and nutmeg (if using). Serve in heated bowls.
Source: The Culinary Institute of America
