2 lbs. potatoes
2 cups water
1 tsp. salt, more to taste
1/2 cup fruity white wine
3 cups cooked pumpkin puree (large can)
3 large leeks
1 1/2 Tbs. butter
2 cups veg. broth
2 Tbs. lemon juice
2 Tbs. sugar
white pepper to taste
1/2-1/2 tsp. nutmeg
1/2 cup cream
garnish: parsley, cilantro, or chives
Peel and dice potatoes, and cook them in large soup pot with the wine and the water. Simmer until tender.
Meanwhile, slice leeks and cook in butter over medium, until soft and beginning to color.
Add leeks to potato mixture and simmer until everything is very soft, about 45 minutes.
Add broth and pumpkin puree, and puree mixture in batches in a food processor. Return to soup pot, and season to taste with lemon juice, sugar, salt, and pepper. When the sweet-sour balance is correct, add nutmeg ands cinnamon, and stir in cream. Heat thoroughly and serve, sprinkled with garnish.
New Vegetarian Epicure, pg. 110