Pumpkin (or Carrot) Leek Soup

A Culinary Gem in Southern Illinois

In the heart of Southern Illinois, there's a beloved restaurant named Mary's, renowned for its exceptional dining experience. Established many years ago by Mary Licos, it quickly became a favorite among students and locals alike, especially those from Southern Illinois University in Carbondale. Although Mary has since retired, the new owner, David Hayes, has maintained the restaurant's stellar reputation.

The Inspiration Behind the Soup

Each fall and winter, Mary's offers a delectable Pumpkin Leek Soup that has inspired many home cooks. After savoring this dish, I decided to create my own version. While it differs slightly from the original, it still brings back fond memories of the holidays and special dinners at Mary's.

Recipe: Pumpkin (or Carrot) Leek Soup

Ingredients

• 6 medium carrots, cut into 1/2 inch rounds (1 lb.) or 1 can of pumpkin
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 Granny Smith apple, peeled and chopped
• 3 ribs celery with leaves, cut into 1/2 inch segments
• 2 medium leeks, white part only, cut into 1/2 inch segments
• 4 cups water
• 4 cups chicken broth
• 2 tablespoons fresh dill, chopped
• 4 teaspoons sugar
• 1/2 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup cream or half and half
• 1/2 cup butter
• Sour cream and fresh dill for garnish

Instructions

1. Prepare the Vegetables: Place the carrots (or pumpkin), potatoes, apple, celery, and leeks in a food processor with 1 cup of chicken broth. Pulse until coarsely chopped.
2. Cook the Soup: Transfer the mixture to a soup pot. Add the remaining chicken broth, water, dill, sugar, white pepper, cayenne pepper, cinnamon, and salt. Cover and simmer for 45 to 60 minutes, or until the vegetables are tender.
3. Blend the Soup: Use an immersion blender to puree the soup until smooth directly in the pot. Alternatively, transfer the mixture in batches to a blender, filling it only halfway to allow for expansion. Cover the blender with a kitchen towel before blending.
4. Finish the Soup: Return the pureed soup to the pot. Stir in the cream and butter. Cover and heat through without boiling.
5. Serve: Garnish with sour cream and fresh dill sprigs. This recipe serves 8.

Nutritional Insights and Fun Facts

Nutritional Information (Per Serving)

Interesting Stats

• Pumpkin Production: The United States is the world's largest producer of pumpkins, with Illinois leading the charge. In 2020, Illinois produced over 500 million pounds of pumpkins, accounting for more than 40% of the nation's total pumpkin production (source).
• Leek Consumption: Leeks are a staple in European cuisine, particularly in France and Wales. In the U.S., leek consumption has been steadily increasing, with Americans consuming approximately 0.2 pounds per person annually (source).

Conclusion

This Pumpkin (or Carrot) Leek Soup is a versatile and heartwarming dish that brings the essence of the holidays to your table. Whether you're reminiscing about special dinners at Mary's or creating new memories with loved ones, this soup is sure to become a favorite in your culinary repertoire. Enjoy!

Feel free to share your thoughts and experiences with this recipe in the comments below. Happy cooking!