Instructions: Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.

Melt the butter in a soup pot on medium heat. Add the leek, cooking sherry if using, mustard, saffron if using, salt and pepper. Saute for 5 minutes, stirring with a wooden spoon. Add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water, and stir.

Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.

In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth. Return the blended soup to the pot, and stir. Add the remaining corn and stir.

Ladle into bowls and garnish with cheese and parsley.

Alternately, ladle into crocks or baked pumpkins or squash shells, garnish, place on a cookie sheet, and bake at 400 degrees until bubbling and lightly browned on top.

This recipe yields 4 to 6 servings.

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