1,492 easy and fully explained recipes, with +66K photos and 78 videos

Potimarron and leek soup

This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.

93 K 1× 3.9/5 (50 reviews)

1 hour 7 min. difficulté

Easy

4.60 €

12 people

7 Ingredients

Last modified on: November 29^th 2017

For this recipe: I want to make it (372×) I made it (377×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 2 kgs 400 g potimarron (Japanese chestnut pumpkin)
2 1 kg 200 g leek
3 150 g onion
4 12 tablespoons olive oil
5 3 kgs whole milk
6 salt
7 pepper
Total weight: 6,930 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 40 min.

Cooking: 30 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Prepare 2 kgs 400 g potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.

Set aside.

Stage 2 - 15 min.

Prepare 1 kg 200 g leeks and chop finely.

Set aside.

Stage 3 - 4 min.

Prepare 150 g onion and chop finely.

Set aside.

Stage 4 - 1 min.

Pour 12 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.

Stage 5 - 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.

Stage 6 - 1 min.

Pour in 3 kgs whole milk (1 pint 3/4) and mix well.

Stage 7 - 25 min.

Leave to simmer on low heat until the pumpkin is soft.

Stage 8 - 3 min.

Blend thoroughly until the soup is completely smooth.

Stage 9

Check the seasoning before serving.

Remarks

You can use another type of pumpkin or squash instead.

Keeping: A few days in the fridge in a sealed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	200 RDI=80 %	350 RDI=30 %	290 RDI=40 %	4,790 RDI=240 %	20,050 RDI: 240 %
Per 100 g	2 RDI=1 %	5 RDI=0 %	4 RDI=1 %	70 RDI=3 %	290 RDI: 3 %
Per person	20 RDI=7 %	30 RDI=3 %	20 RDI=4 %	400 RDI=20 %	1,670 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 12 people : 13.80 €
Per person : 1.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Flamiche

Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only).
April 30^th 201749 K 14.5 1 hour 20 min.

Mixed seed grissini

Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
February 21^th 2011269 K4.2 2 hours 30 min.

Pears in red wine with blackcurrant

Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
February 21^th 2011245 K4.1 2 hours 35 min.

Praline

Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
August 3^rd 2012268 K3.5 55 min.

Apricot fool

The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
August 8^th 2010193 K5 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

Nice recipe. I substituted the milk with coconut cream and water. I also spiced it with turmeric and paprika once and with red Thai curry paste another time both worked. I will try it with cardamom seeds and cumin next.
Posted by James january 23^th 2018 at 19:25 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.