Potimarron and leek soup

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 800 g potimarron (Japanese chestnut pumpkin)
• 2 400 g leek
• 3 50 g onion
• 4 4 tablespoons olive oil
• 5 1 litre whole milk
• 6 salt
• 7 pepper
• Total weight: 2,310 grams

Times:

Preparation	Cooking	Start to finish
38 min.	29 min.	1 hour 7 min.

Step by step recipe

• 1: Prepare 800 g potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.
  Set aside.
• 2: Prepare 400 g leeks and chop finely.
  Set aside.
• 3: Prepare 50 g onion and chop finely.
  Set aside.
• 4: Pour 4 tablespoons olive oil into a large saucepan on high heat. When good and hot, add the chopped onion, salt and pepper.
  Cook for 1 minute without colouring.
• 5: Add the pumpkin and leeks to the pan, salt and pepper again, then mix well.
  Cook for 2 or 3 minutes, stirring frequently.
• 6: Pour in 1 litre whole milk (1 pint 3/4) and mix well.
• 7: Leave to simmer on low heat until the pumpkin is soft.
• 8: Blend thoroughly until the soup is completely smooth.
• 9: Check the seasoning before serving.

Remarks

You can use another type of pumpkin or squash instead.

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