2 tbsp. butter
1 c. coarsely chopped leeks
5-6 c. peeled, 1/2 inch diced pumpkin or winter squash, about 1 1/2 lb.
4 c. chicken broth
1/3 c. uncooked rice
1 to 1 1/2 c. light cream or a combination of milk and cream
Salt and pepper to taste

Melt the butter in a 4 quart pot. Add the leeks and saute for 3-4 minutes or until soft. Add the pumpkin, broth and rice. Bring to a boil, lower the heat, and simmer, covered, until the rice and pumpkin are done. It takes about 20 minutes, but be sure the rice is done, or it won't puree smoothly. Puree in small batches in a blender or food processor. Return to the pan and stir in the cream. Season to taste. Heat gently (do not boil) before serving.

NOTE: For a variation, flavor the soup with a small amount of sugar and a dash of cinnamon or add 1/2 teaspoon or more of curry powder to serve Curried Pumpkin Soup.