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Pumpkin Potage
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 30 mins
- Yields 4 servings
Preparation
What You Need
1
leek, in small dice
2 tbsp
(30 ml)
butter
2
potatoes, in small dice
2 cups
(500 ml)
chicken broth
Salt
Pepper
3 1/2 cups
(875 ml)
fresh pumpkin, cooked (or a 28 oz can of pumpkin)
2 cups
(500 ml)
35 % cream
Croutons
Instructions
Sauté leeks in butter for 3 to 4 minutes. Add potatoes, pumpkin and chicken broth, season with salt and pepper. Cook for 15 to 20 minutes until potatoes are tender.
Blend in cream, pour into blender and purée. Check seasoning.
Serve with croutons in small, hollowed-out pumpkins.
Madame Thérèse Emond
Boisbriand, Qc
Tips
* If made with canned pumpkin, use 2 1/2 cups (625 mL) chicken broth and 2 1/2 cups (625 mL) cream instead of listed quantities.
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