This is fall in a bowl and so damn good . It’s creamy and savoury with just the perfect amount of sweetness and warmth. It’s also the best way to use up all the pumpkin flesh left over from Halloween carving.
For more flavour add a bouquet garni (1 sprig thyme, 1 sprig of rosemary , & 1 bay leaf), optional. Don’t forget to discard the bouquet garni
Melt butter in a large soup pot, add sliced leeks and let it sweat for 4 minutes. Add garlic and pinch of cayenne, sauté for 30 seconds until fragranced. Add the potato and butter squash, sauté for another minute. Pour in the vegetable stock, it should cover all ingredients in the pot. Simmer for 45 minutes. There should be enough liquid left to blitz through with a blender until smooth to give that lovely creamy potage texture. Garnish with cream and pumpkin seed. Et voilà, Bon appétit.