Pumpkin soup is a classic home dish all over France. This soup is an obvious variation on potato-leek soup, less dour, brighter, yet thicker.
3cups well-washed, sliced leek (white and tender green parts)
1poundpumpkin puree or 1pound raw pumpkin chunks
1cupyogurt, sour cream, or heavy cream
Combine the leek and pumpkin with 1quart of water in a large saucepan. Bring to a boil, reduce the heat, and simmer until the solid ingredients are very soft, about 20 minutes.
Puree in a food mill or processor.
Season to taste. Serve hot or chilled. You may stir in the yogurt, sour cream, or heavy cream before serving (at which point adjust the seasoning) or pass a bowl of it separately so that it can be dolloped on by individual guests at the table.