Pumpkin and Squash Creamed Soup

Serves 6

1 small sugar or pie pumpkin, quartered and seeded
1½ pounds butternut squash, quartered and seeded
1 cup water
1 tablespoon butter
2 leeks, washed, leaves trimmed and bulb thinly sliced
2 cups chicken broth, divided
½ cup non-fat half-and-half or light cream
¼ teaspoon freshly grated nutmeg
Salt, to taste
Toasted pumpkin seeds, for garnish

1. Preheat the oven to 350ºF. Place the pumpkin and squash quarters in a 15½-inch-by-10½-inch pan. Add the water, cover the pan with aluminum foil, and bake for 45 minutes to 1 hour or until soft. When cool, scoop out the flesh and place it in a food processor.
2. In a soup pot, melt the butter over medium heat; add the leeks and cook slowly over low heat just until the leeks are limp. Stir in 3 tablespoons of the chicken broth and continue cooking until the leeks are very soft. Transfer the leeks to the food processor with the pumpkin and squash, and purée in batches until the mixture is blended. With the motor running, slowly pour the broth through the feed tube and process until the mixture is very smooth.
3. Transfer the soup to the soup pot. Stir in the half-and-half or cream, nutmeg, and salt. Heat the mixture slowly until hot. Ladle the soup into individual bowls, and top with some of the pumpkin seeds. Serve immediately.

Tip: To save time, cook and purée the pumpkin and squash several days ahead.