West Indian Soup - cooking recipe

Ingredients

1/2 cup half-and-half
1/2 cup heavy cream
4 fresh garlic cloves (peeled)
1/2 cup leek (chopped)
1/2 cup onion (chopped)
1 cup pumpkin puree
3 tablespoons olive oil
1 quart chicken stock

Preparation

Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300\u00b0 F for about 30 minutes.
remove and puree.
Bring the chicken stock, pumpkin puree and pureed vegetables to a boil.
Simmer for 45 minutes.
Add half and half and simmer for 30 more minutes; season with salt and pepper.
Finish with heavy cream.