Celebrate soup weather with this cheesy pumpkin soup made with potatoes and leeks. It's autumn in a bowl, or in this case a bread bowl, because soup is one hundred times better when served in an edible bowl made of crusty sourdough bread. This is the perfect recipe to make and enjoy on a cold day.
- Set large pot over medium-high heat with 4 tablespoons butter. Once melted, add onion, 2 garlic cloves, carrots and celery. Cook, stirring often, until soft and onions become translucent, about 8 to 10 minutes. Stir in leeks, potatoes and pumpkin. Cook for another minute. Add chicken stock, salt, pepper, red pepper flakes and bay leaf. Cover, reduce heat to low and simmer until potatoes and pumpkin are fork tender, about 15 minutes.
- Meanwhile, preheat oven to 350°F.
- Melt the remaining 4 tablespoons butter in small saucepan over low heat. Add remaining garlic clove, rosemary and oregano. Cook for about 2 minutes. Remove from heat and let sit for about 5 minutes. Cut tops of each bread bowl and scoop out most of insides to make space for the soup. Brush inside of each liberally with cooled herb butter. Bake until lightly golden brown, about 5 to 8 minutes.
- Once veggies have softened, transfer soup to a blender or food processor in batches and blend until smooth. Return to pot and heat until warmed through. Taste and adjust seasonings accordingly, adding more salt or pepper as needed. Right before serving, stir in shredded cheese until melted through. Serve soup in toasted bread bowls with a drizzle of heavy cream on top and sprinkling of toasted pumpkin seeds. Store leftovers in airtight container in refrigerator.Tip: If you can’t find fresh sugar pumpkins, substitute for 1 cup canned pumpkin purée. Just stir in when you add the chicken stock.
Recipe courtesy of Go Bold With Butter