Makes 4-6
servings.
Ingredients
Directions
Boil the potato in 2 cups water until tender, about 15
minutes. Drain, save the broth and set the potato aside.
Melt the butter in a soup pot on medium heat. Add the leek, cooking sherry if using, mustard, saffron if
using, salt and pepper. Saute for 5 minutes, stirring with a
wooden spoon. Add the potato, its broth, the pumpkin, carrot, half of
the corn and 2 cups of water, and stir. Bring to a boil, then reduce heat and simmer, covered, for
15 minutes. In a blender or a bowl, blend or mash half the soup with
the milk until thick and silky smooth.
Return the blended soup to the soup pot and stir. Add the remaining corn and stir. Ladle into bowls and
garnish, if desired, with muenster cheese and parsley sprigs. (Or,
ladle into crocks or baked pumpkin or squash shells, garnish,
place on a cookie sheet and bake at 400 degrees until bubbling and
lightly browned on top.)
