Soop-e Kadoo Halvaei (سوپ کدو حلوایی) — Persian Pumpkin Soup with Leeks and Ginger

• 900 gPumpkin or butternut squash, peeled and cut into 2 cm cubes (Seeded; weigh after peeling and seeding)
• 300 gLeeks (White and light-green parts only; halved lengthwise, rinsed well, thinly sliced)
• 12 gGarlic (About 3 cloves, finely grated or minced)
• 15 gFresh ginger (Peeled and finely grated)
• 30 mlOlive oil (2 tablespoons)
• 900 mlVegetable broth (Low-sodium preferred)
• 8 gFine sea salt (1 1/4 teaspoons, plus more to taste)
• 1 gBlack pepper (1/2 teaspoon, freshly ground)
• 120 mlHeavy cream (1/2 cup, at room temperature)
• 12 gFresh parsley leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the vegetables: peel and cube the pumpkin (about 2 cm pieces for even cooking). Split the leeks lengthwise, rinse thoroughly to remove grit, then slice thinly. Grate the garlic and ginger. Warm the broth in a separate pot or kettle so it is hot when added, which helps the soup simmer quickly and evenly.

2. 2

   In a heavy pot over medium heat, add the olive oil and warm for 30 seconds. Add sliced leeks and cook 8–10 minutes, stirring often, until softened and glossy but not browned. Add garlic and ginger and cook 60–90 seconds, stirring constantly, until fragrant; keep the heat moderate to avoid bitter, scorched garlic.

3. 3

   Add the pumpkin cubes, salt, and black pepper. Stir for 2 minutes to coat the pumpkin in the leek mixture. Pour in the hot vegetable broth, scraping the bottom of the pot to release any flavorful bits. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer and cover partially.

4. 4

   Simmer 18–22 minutes, stirring once or twice, until the pumpkin is very tender and breaks easily when pressed with a spoon. Turn off the heat and let the soup stand 5 minutes to cool slightly. Blend until completely smooth using an immersion blender, or blend in batches in a countertop blender, venting the lid carefully.

5. 5

   Return the soup to low heat. Stir in the cream and warm gently for 3–5 minutes until steaming, not boiling, to prevent curdling and preserve a silky texture. Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped parsley. Serve hot, with extra black pepper if desired.