in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 2 stalk(s) leeks, small
  • 60 g butter
  • 500 g pumpkin flesh
  • 300 g potato(s), floury
  • 250 ml milk
  • 250 ml water
  • 1 cup(s) crème fraîche
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the cleaned and washed leek into small rings and sauté with butter in a saucepan until translucent. Finely chop the pumpkin flesh and peeled potatoes and add to the leek. Add the milk and water, season with salt and pepper, and simmer over medium heat for 30 minutes. Purée the soup with a whisk or hand mixer. Finally, stir in the crème fraîche and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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