Soupe de Potiron et Poireaux au Foie Gras

The richness of pumpkin and the hearty onion flavor of leek have long been favorite partners in French soups. In 1766, Tobias Smollett, while traveling through Burgundy, wrote, “I observed a vast quantity of very large pompions [pumpkins] with the contents of which they thicken their soups and ragoûts.” French pumpkins are larger than most of those sold in the United States, so here I call for a piece rather than a whole pumpkin. Now that duck liver is produced in farmhouses all over France