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In a medium soup pot, melt the butter over medium heat.
Add the leeks and garlic, cover and cook for 10 minutes or until softened
Add the pumpkin, herbs and stock and bring to a boil.
Season with the salt & pepper, reduce heat to low, cover and cook for 20 minutes or until the pumpkin is completely tender.
Remove the bay leaf and sage.
Puree the soup, return the soup to pot and add the cognac or brandy, bring the soup to a simmer, taste and adjust the seasoning.
To serve drizzle some toasted sourdough with truffle oil.
Place some diced foie gras in the bottom of the serving bowls and pour over the hot soup.
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