Michael's Corner

Pumpkin and Leek Soup

This autumnal delight will spice up your season! Moreover, it couldn’t be simpler to make. There are few ingredients, and the process is a breeze!

The Ingredients:

Two 29-ounce cans of pumpkin * Two 48-ounce cans of chicken broth * Three leeks * One Vidalia onion * Three Serrano peppers * Lime juice * Salt * Black pepper * Heavy whipping cream * butter.

The  Process:

Wash leeks thoroughly (they tend to be sandy). Chop your leeks and Vidalia onion and sauté them in a skillet with butter (I use Smart Balance) until tender. Add your salt and black pepper (Let your taste buds be your guide). Pour chicken broth into a large soup pot and whisk in your canned pumpkin. Add your finely chopped Serrano peppers (Wear gloves when preparing your Serranos!). Stir in 4 tablespoons of lime juice. Add leeks and onion to the pot. Next, stir in 8 ounces of heavy whipping cream, simmer for 30 minutes, and serve!