Potimarron and leek soup
Step by step recipe:
- 15 min.
- 15 min.
- 4 min.
- 1 min.
Pour 2 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. - 3 min.
Add the pumpkin and leeks to the pan, salt and pepper again, then mix well.
Cook for 2 or 3 minutes, stirring frequently. - 1 min.
Pour in 500 ml whole milk (1 pint 3/4) and mix well. - 25 min.
Leave to simmer on low heat until the pumpkin is soft. - 3 min.
Blend thoroughly until the soup is completely smooth. 
Check the seasoning before serving.
Remarks:
You can use another type of pumpkin or squash instead.Source:
Home made.Grade this recipe
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This recipe use (among others)
Whole milk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Gâteau Basque , Gratin Dauphinois, Cheese Soufflé, Pistachio ice cream, ... [All]
Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, Potimarron and celeriac autumn soup, How to prepare a pumpkin (or potimarron), Triple-Cheese Pumpkin Gratin, Potimarron braised in meat jus, ... [All]
Leek: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Baked leek and Camembert slices, Fisherman's Ragout, Couscous, Chinese Soup, ... [All]
Onion: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Lumberjack turnovers, Artichoke hearts forestier , Algerian brik rolls, Cassoulet, ... [All]