Instructions: For fresh pumpkin, cut in half and remove seeds. Bake in greased pan, cut-side down, 40 to 50 minutes at 375 degrees until tender. Scrape pulp from shell and reserve.

Saute potato and leeks in butter until soft; add seasonings, chicken stock, pumpkin, and milk. Simmer 25 minutes, then puree in small batches in blender or processor. Garnish each serving with cream.

This recipe yields 6 servings.

Comments: The venerable pumpkin, one of the prize products of the Indian Summer harvest, is also a flavorful, versatile, and surprisingly sophisticated menu ingredient. When shedding its more traditional identity, as in pumpkin pie and pumpkin bread, fresh pumpkin becomes a hearty base for a main course, stick-to-the-ribs vegetable soup.

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