French Heirloom Pumpkin Soup

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The (ex)Expatriate's Kitchen


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1 5-6 lb. pumpkin (Galeux D'Eyesines, Rouge Vif D'Etampes, or Musquee de Provence)

2 tbs. olive oil

2 leeks, sliced

1 yellow onion, diced

2 sprigs rosemary, chopped

3 sprigs thyme, chopped

1 tbs. chopped sage

1/2 bunch Italian parsley, chopped

8 cups chicken broth

3 tbs. butter

1/3 cup half and half

1 tbs. sugar, optional

pinch nutmeg

salt and pepper to taste

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