Pumpkin Soup - cooking recipe

Ingredients

12 Tbsp. butter
4 stalks leek, chopped
3 c. pumpkin puree
6 c. chicken stock
1/2 tsp. salt
4 Tbsp. flour
1 c. cream

Preparation

Melt 5 tablespoons butter in saucepan.
Saute leek until soft and golden.
Add pumpkin, chicken stock and salt.
Bring to a boil stirring, then simmer for 10 minutes.
Put the soup through a sieve or ricer.
Return the soup to the pan.
Mix the flour with 3 tablespoons butter; gradually add to the soup while beating with a whisk.
Bring to boil, whisking until thick.
Taste and season, then add cream and remaining butter.
Serve with croutons.