Creamy pumpkin soup (San Jose Mercury News, Oct. 18, 2006)

4 tablespoons butter, divided use
1/4 cup chopped onion
2 medium leeks, white part only, thinly sliced
2 cups peeled, chopped pumpkin meat or unsweetened canned pumpkin
1 medium potato, diced small
2 medium tomatoes, peeled, seeded and chopped
4 to 6 cups chicken stock
2 teaspoons salt, if desired
1/2 teaspoon freshly ground black pepper
2 dashes of Tabasco
1/2 cup chopped celery leaves
1/2 cup chopped parsley
1/2 cup peeled raw shrimp, optional (see Note)
2 cups light cream or half-and-half
1 cup croutons

In large (6-quart) saucepan, melt 1 tablespoon butter; cook onion and leeks, covered, until translucent and soft, about 10 minutes. Add pumpkin, potato, tomatoes and stock. Season with salt, pepper and Tabasco. Add celery leaves and parsley. Cook until vegetables are tender, about 30 minutes. Remove from heat.

When soup has cooled a bit, process it in equipment giving the desired result. The food processor leaves tiny particles in the soup. For a truly creamy soup, put it through a blender or fine sieve.

Note: If using shrimp, peel while the soup cooks. Drop shrimp into processor or blender along with 1/2 cup of puree. Blend until smooth and add to soup pot.

Bring soup (with or without shrimp) to a simmer and cook over low heat 10 minutes. Add cream and remaining 3 tablespoons butter; continue heating almost to a simmer, but don't allow to boil. If soup is too thick, thin with stock or water.

``The Complete Book of Soups and Stews'' by Bernard Clayton Jr.