•  Measuring Spoons
•  Measuring Cup
•  1 Qt. Glass or Microwave safe plastic bowl with cover.
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula
•  Fine mesh strainer

•  4 cups cubed pumpkin or squash
•  4 cups chicken broth, divided into 2 portions, 1 cup and 3 cups
•  1/2 cup chopped peeled potato
•  1 leek, sliced and washed 1
•  1 small onion, minced
•  2 tbsp chopped parsley
•  1 tsp salt
•  1/2 tsp nutmeg
•  1 cup milk, optional
•  Fresh Sage
•  Optional: Small Pumpkins for serving - See "Chefs Tip" below.

1.  Combine all ingredients and 1 cup broth in a 2-quart bowl.
2.  Cover and cook at P7 10 - 15 minutes, or until potatoes are soft.
3.  Purée the mixture in batches in a blender or Food Processor. Puree VERY FINE.
4.  Return to the bowl and add the remaining chicken broth
5.  Heat at P7 10 - 12 minutes, or until hot. Add milk if desired.
6.  Strain though the strainer
7.  Garnish with sage.
8.  Makes: 8 cups

Buy small pumpkins with nice long stems and cut off the tops like you would a Jack-o-Lantern