Pumpkin, Potato, And Leek Soup - cooking recipe

Ingredients

4 whole cloves
10 black peppercorns
1 bay leaf
4 sprigs fresh parsley
3 tablespoons olive oil
3 cloves garlic, minced
3 leeks, white and light green parts only,halved lengthwise and thinly sliced
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 large potato, peeled and cut into 1 inch chunks
1 1/2 lbs sugar pumpkin, peeled,halved lengthwise,seeded,and cut into 1 inch chunks
4 cups low sodium chicken broth
2 cups half-and-half
1 teaspoon salt
1 teaspoon sugar
1 pinch cayenne pepper
fresh ground pepper
1/4 cup chopped fresh parsley
cheesecloth (8-inch square)
kitchen twine

Preparation

Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
Add the cinnamon and thyme and cook 1 minute longer.
Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
Cook over low heat until heated through, but do not boil.
Adjust seasonings and serve garnished with fresh parsley.