Not exactly like the Austrians do it, but this was amazing nonetheless ...

• 3 large leeks
• a bunch of garlic
• 3 T butter
• 2 delicata squash
• 1 medium-sized / small pumpkin
• 4 or 5 C vegetable broth
• salt, pepper, & nutmeg to taste
• 1 C half & half

Melt the butter, and sauté the leeks and garlic in it for a bit. They take a while to get tender like onions do.

Meanwhile, hack the squash and pumpkin (Kürbis) into halves or quarters, and put them face-down on a lined baking sheet or dish or something. Stick them in the oven at around 400F while the leeks cook, or maybe beforehand. Bake until they're sotf enough to cut farther without too much effort.

Make the vegetable broth. I used plain old veggie boullion; I'm sure it would be even better with porcini broth or something. Pour it into the leeks, and toss the chunked-up and baked Kürbis in there, too. Sauté that whole mess for a bit.

Season to taste.

Put the whole mess in a blender or food processor, and make it smooth.

Add half & half to taste -- about 1 C works pretty well.

Soup shouldn't be too thick, though Claire likes it that way. Thin it by using veggie broth, not more cream or water.