Pumpkin Soup With Allspice Whipped Cream & Fried Leeks | Chef Anne Burrell

For the soup, coat a large, deep pot with olive oil and place over medium-high heat. Add leeks, carrots, celery, and garlic, season with salt, and cook until vegetables start to soften and are aromatic, 8 to 10 minutes. Add pumpkin and potato, season with salt, and cook, stirring, for 5 to 6 minutes more. Add wine and reduce by half. Add stock, thyme, and bay leaves, then squeeze orange halves directly into the soup and then add both halves. Taste for seasoning and adjust if needed. Bring to a boil, then reduce to a simmer and cook for 35 to 40 minutes.

Remove and discard the orange halves, thyme bundle, and bay leaves. Use an immersion blender to purée the soup; if using a regular blender, cool soup for about 5 minutes and puree in batches. Thin with water, if needed, and season to taste.

For the fried leeks, line a baking sheet with paper towels and place near the stove. 

In a small saucepan, heat an inch of oil over medium heat. Once hot, working in batches, fry the leeks until crisp and brown, 2 to 4 minutes. Use a slotted spoon and fish spatula to remove the leeks to the paper towel to drain; season with salt.

For the whipped cream, beat the cream and allspice until soft peaks form. 

Ladle the soup into bowls, dollop with the whipped cream, and garnish with fried leeks.