Potimarron and leek soup

Step by step recipe:

  1. 15 min.Potimarron and leek soup : Photo of step #1
    Prepare 800 g potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.

    Set aside.
  2. 15 min.Potimarron and leek soup : Photo of step #2
    Prepare 400 g leeks and chop finely.

    Set aside.
  3. 4 min.Potimarron and leek soup : Photo of step #3
    Prepare 50 g onion and chop finely.

    Set aside.
  4. 1 min.Potimarron and leek soup : Photo of step #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. 3 min.Potimarron and leek soup : Photo of step #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. 1 min.Potimarron and leek soup : Photo of step #6
    Pour in 1 litre whole milk (1 pint 3/4) and mix well.
  7. 25 min.Potimarron and leek soup : Photo of step #7
    Leave to simmer on low heat until the pumpkin is soft.
  8. 3 min.Potimarron and leek soup : Photo of step #8
    Blend thoroughly until the soup is completely smooth.
  9. Potimarron and leek soup : Photo of step #9
    Check the seasoning before serving.

Remarks:

You can use another type of pumpkin or squash instead.

Source:

Home made.

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