Cucina’s Pumpkin Leek Soup

4 T. butter, (1/2 Stick)
2 leeks, cleaned and thinly sliced (white part only)
28 oz. can pumpkin puree
16 oz. can chicken stock
2 cups half and half
1 tsp. nutmeg
1 tablespoon dried thyme
1/4 cup sugar
1 tsp. white pepper
1 tsp. salt
1/4 cup chopped fresh parsley

Directions: In soup pot, heat butter, add leeks and saute until soft. Add
pumpkin puree, chicken stock, half and half, nutmeg thyme, sugar, pepper and
salt. Cover. Simmer on low heat for 15- 20 minutes. Taste for seasoning.
Serve with chopped parsley on top.
12 thin slices baguettes
4 oz. pkg. goat cheese
1/4 cup grated parmesan cheese
strips of red pepper

Spread Baguette slices with goat cheese and sprinkle on a little parmesan.
Place on parchment, lined baking sheet and bake at 375 degrees for five minutes
or until cheese is melted. Top with red pepper strips. Serve on side of soup.