Makes: 6 servings
One 2-pound wedge pumpkin or 1 medium butternut squash
1 leek, white part only
5 tablespoons olive oil
4K cups chicken stock (or 4K cups water plus 2 bouillon cubes)
Scant 1 tablespoon fresh lemon juice, to taste
Salt and pepper
1 teaspoon sugar (optional)
Remove the seeds and fibers from the pumpkin, or halve the squash lengthwise and remove the seeds and fibers. To remove the peel, cut the pumpkin or squash into chunks and slice the peel away with a large heavy knife.
Chop the carrots, leek, and onion (you can do this all together in a food processor). Sauté the vegetables in the oil in a pot over low heat until slightly browned, stirring and turning them often.
Add the pumpkin or squash and enough of the stock or water with the bouillon cubes to just cover, then add the lemon juice, salt and pepper to taste, and, if you like, the sugar. Bring to a simmer and simmer for about 20 minutes, until the pumpkin or squash is soft.
Let the soup cool a little before blending to a cream with an immersion blender or in a food processor. Add the remaining stock or water (plus more water if you like the soup thin). Bring to a boil, stirring, and serve very hot.
The Food of Spain