PUMPKIN SOUP WITH ALLSPICE WHIPPED CREAM & FRIED LEEKS

Pumpkin Soup with Allspice Whipped Cream & Fried Leeks image

I love this soup because it's my favorite color and the garnishes bump up the fancy factor! It's also totally seasonal-what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?

Yield serves: 4 to 6

Number Of Ingredients 18

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Ingredients

Extra virgin olive oil
2 leeks, white and light green parts only, cut in half lengthwise, washed, and diced
1 large or 2 small carrots, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch dice
2 cloves garlic, smashed and finely chopped
Kosher salt
2 pounds pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or in a pinch, butternut squash)
1 large russet potato, peeled and cut into 1-inch dice
2 cups white wine
2 quarts chicken or veggie stock
1 thyme bundle, tied with butcher's twine
2 bay leaves
1 orange, cut in half
Canola or other neutral-flavored oil, for frying
1 leek, cut into 2-inch julienne, washed
Kosher salt
1 cup heavy cream
1/2 teaspoon allspice

Steps:

Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.
Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to purée the soup (if you're using a regular blender, cool the mixture for about 5 minutes and work in batches). You want the purée to be very smooth and velvety, so purée the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the seasoning as needed.
Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.
Use a hand or stand mixer-or if you're feeling strong, a regular old whisk-to whip the cream and allspice until the cream holds its shape in soft peaks (see page 234).
Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.