4 to 6
Cream of Fall Vegetables
|45 mL (3 tbsp)||butter|
|1||leek, thinly sliced (white part only)|
|2||garlic cloves, minced|
|5 mL (1 tsp)||Madras curry powder (optional)|
|2.5 mL (½ tsp)||turmeric|
|2.5 mL (½ tsp)||ground cumin|
|2.5 mL (½ tsp)||sea salt|
|500 mL (2 cups)||squash, peeled, seeded, and chopped (butternut, acorn or pumpkin)|
|250 mL (1 cup)||parsnip, peeled, diced (about 3 parsnips)|
|250 mL (1 cup)||sweet potato, peeled, diced (about 1 large sweet potato)|
|1 L (4 cups)||chicken stock|
|125 mL (½ cup)||Neilson 35% whipping cream|
In a large pot set over medium heat, melt the butter, then add the leek. Sauté until soft but not brown, about 5 minutes (lower the heat if necessary). Add garlic, Madras curry powder, turmeric, cumin, salt and cook, stirring for about 1 minute, until spices are fragrant. Add vegetables and chicken broth. Stir, scraping the bottom of the pot to incorporate spices and cooking juices. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender.
Puree the soup using a blender. Stir in the cream and season with salt, to taste.
To serve, top each portion with a drizzle of cream, pomegranate seeds, and fresh coriander leaves.