2 tablespoons butter
2 leeks, white part only with just a hint of green, thinly sliced
2 stalks celery, diced
2 carrots, peeled and diced
1 teaspoon each salt and cracked black peppercorns
4 cups vegetable stock, divided
4 cups cubed peeled pumpkin
Whipped cream, optional
Finely snipped chives
In a skillet over medium heat, melt butter. Add leeks, celery, and carrots and cook, stirring until softened, about 7 minutes. Add salt and peppercorns and cook, stirring for 1 minute. Add 2 cups of stock and bring to a boil. Transfer to a slow cooker stoneware. Stir in pumpkin and remaining 2 cups stock. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until pumpkin is tender. Puree using an immersion blender. Ladle into bowls, drizzle with whipping cream, if using, and garnish liberally with chives.
Yield: 6 servings
Source: Slow Cooker Comfort Food
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