Narsai David Recipe: Pumpkin and Leek Soup

(KCBS) - KCBS Food and Wine Editor Narsai David says this is a great low-fat dish - perfect for the new year!

Serves 6-8

1 large or 2 medium leeks, split in half and washed
1 TBS olive oil
4 cups chicken broth or water
*1-1/2 lbs. peeled and seeded pumpkin
salt and pepper
1/2-inch piece fresh ginger, grated
3 TBS minced fresh dill weed, or 1 TBS dried

Remove any tough outer leaves of leeks. Slice leeks into 1/2" pieces. In a 4 qt. pot, saute the leeks in the oil very slowly with a lid on until tender, about 10 minutes. Add the chicken broth or water. Slice the pumpkin 1/4" thick and add to pot. Simmer until tender. Puree in a blender or food processor in small batches. Be very careful, and be sure to keep a towel or pot holder on the lid of the blender. Return soup to pot and adjust seasoning with salt and pepper. Add ginger to soup along with dill weed.

*You will need to buy about 2 lbs. My favorite is Kabocha Squash, but it is very hard to peel. A close second is Butternut, which can be peeled very easily with a potato peeler.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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