I love this soup because it’s my favorite color and the garnishes bump up the fancy factor! It’s also totally seasonal—what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?

　　

Ingredients

serves: 4 to 6

　　

for the soup

Extra virgin olive oil

　　2 leeks, white and light green parts only, cut in half lengthwise, washed, and diced

　　1 large or 2 small carrots, cut into 1/2-inch dice

　　2 celery ribs, cut into 1/2-inch dice

　　2 cloves garlic, smashed and finely chopped

　　Kosher salt

　　2 pounds pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or in a pinch, butternut squash)

　　1 large russet potato, peeled and cut into 1-inch dice

　　2 cups white wine

　　2 quarts chicken or veggie stock

　　1 thyme bundle, tied with butcher’s twine

　　2 bay leaves

　　1 orange, cut in half

　　

for the fried leeks

Canola or other neutral-flavored oil, for frying

　　1 leek, cut into 2-inch julienne, washed

　　Kosher salt

　　

for the whipped cream

1 cup heavy cream

　　1/2 teaspoon allspice

　　

FOR THE SOUP

Step 1

Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.

　　

Step 2

Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.

　　

Step 3

Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to purée the soup (if you’re using a regular blender, cool the mixture for about 5 minutes and work in batches). You want the purée to be very smooth and velvety, so purée the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the seasoning as needed.

　　

FOR THE FRIED LEEKS

Step 4

Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.

　　

TO WHIP THE CREAM AND SERVE

Step 5

Use a hand or stand mixer—or if you’re feeling strong, a regular old whisk—to whip the cream and allspice until the cream holds its shape in soft peaks (see page 234).

　　

Step 6

Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.

　　Cook Like a Rock Star