As this soup cooks, the kitchen will quickly fill with the tantalizing aroma of leeks stewing in butter with pumpkin, curry, and spices.

　　

Ingredients

Makes 8 to 10 servings

　　2 tablespoons unsalted butter

　　2 onions, sliced

　　2 leeks, trimmed, cleaned, and thinly sliced

　　1 carrot, peeled and sliced

　　1 Granny Smith apple, peeled, cored, and sliced

　　1 tablespoon mild curry powder

　　1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet

　　1 pound butternut squash, peeled, seeded, and sliced

　　1 pound peeled pie pumpkin, sliced

　　1 sweet potato, peeled and sliced

　　6 cups water, preferably spring water

　　1 cup heavy cream

　　Snipped chives for garnish

　　

Step 1

Melt the butter in a large saucepan over medium heat.

　　

Step 2

Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.

　　

Step 3

Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.

　　

Step 4

Ladle the soup into bowls and garnish with the chives.

　　

Step 5

TO DRINK: Riesling, Pikes Clare Valley

　　Frank Stitt's Sout