John Myers
Soups: Pumpkin and Potato Soup
The perfect soups: pumpkin and potato soup recipe with a picture and simple step-by-step instructions.
- 0,5 Butternut squash
- 5 medium sized Potatoes
- 1 pole Leek
- 1 small Onion
- 1 greater Apple boskop
- 1,5 liter Chicken broth
- Salt
- Black pepper from the mill
- Parsley
- Oil
- 150 g Smoked turkey breast
- Half the pumpkin was left and I wasn’t sure what to do with it. It wasn’t enough for my pumpkin soup recipe, but it turned out to be a soup. I still had the chicken broth and the leek and apples too, and so the idea arose to cook a pumpkin soup like a normal vegetable soup.
- Halve, peel and core the pumpkin. To dice. Potatoes, peel and dice. Wash the leek and cut into fine strips. Peel and finely dice the onion and fry in a little oil, add the cut vegetables and sweat lightly.
- Pour in the chicken broth (I had 900 ml thick gelled broth, which I made up to 1.5 liters with water). Bring to the boil and cook for about 15 minutes. In the meantime, peel the apple, quarter, core and cut into cubes.
- Add to the soup and simmer for another 10 minutes. Now mash the soup a little creamy with the potato masher, season to taste and then add the chopped turkey breast to the soup, just warm it up, don’t boil it anymore.
- Serve sprinkled with parsley. I wish you a good appetite. Actually, I didn’t want to stop my leftover soup, but because it was so delicious, I took a few more pictures the next day while warming up.
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