French Pumpkin Soup

I love my pumpkin soup with gouda- its by far one of the best pumpkin soups I have ever had. But I like to try new things and branch out a little into different tastes and such.  I decided to try this pumpkin soup to change it up a little.  I found it here on this blog, Bunky Cooks. A great food blog to be sure.
 

 Looks like some kind of agate, doesn't it?

French Pumpkin Soup

Adapted from this recipe at The (ex)Expatriates Kitchen

1 5-6 pound pumpkin (Galeux D’Eyesines)
2 tablespoons olive oil
2 leeks, sliced (white and light green parts only)
1 yellow onion, diced
2 sprigs rosemary, chopped
3 sprigs thyme, chopped
1 tablespoon chopped sage
1/2 bunch Italian parsley, chopped
8 cups chicken broth
3 tablespoons unsalted butter
1/3 cup half and half
1 tablespoon sugar, optional
grated fresh nutmeg, to taste
salt and pepper to taste

First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It's really not so hard if you have a good chef's knife.

Heat the olive oil in a large stock pot, medium heat. Add the leeks, onion and herbs and sweat the aromatics until translucent, about 10 minutes. Add the pumpkin cubes and the chicken stock and bring to a boil. Reduce heat to a simmer, cover and let simmer until the pumpkin is tender, about 20-30 minutes.

Puree using an immersion blender. Swirl in the butter and the half and half. Add the nutmeg, then taste and adjust the salt and pepper as needed. Use the sugar if you like a slight sweetness to your soups.

If you can, make this soup a day in advance.  It is much better the next day when the flavors have had a chance to marry.