1,534 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Potimarron and leek soup

Name: Potimarron and leek soup
Prep time: 38 min
Cook time: 29 min
Total time: 1 h 7 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g potimarron (Japanese chestnut pumpkin); 400 g leek; 50 g onion; 4 tablespoons olive oil; 1 litre whole milk; salt; pepper

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.

103 K 1× 3.9/5 (50 reviews)

1 hour 7 min. difficulté

Easy

4.60 €

4 people

7 Ingredients

Last modified on: November 29^th 2017

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 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 800 g potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.

Set aside.

Stage 2 - ⌛ 15 min.

Prepare 400 g leeks and chop finely.

Set aside.

Stage 3 - ⌛ 4 min.

Prepare 50 g onion and chop finely.

Set aside.

Stage 4 - ⌛ 1 min.

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.

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 1 litre 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	70 RDI=20 %	120 RDI=8 %	100 RDI=10 %	1,600 RDI=60 %	6,680 RDI: 60 %
Per 100 g	2 RDI=1 %	5 RDI=0 %	4 RDI=0 %	70 RDI=3 %	290 RDI: 3 %
Per person	20 RDI=5 %	30 RDI=2 %	20 RDI=3 %	400 RDI=20 %	1,670 RDI: 20 %

Possible allergens in this recipe: milk

How much will it cost?

For 4 people : 4.60 €
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

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016255 K4.4 2 hours 2 min.

Gingerbread

Maybe this recipe will bring back memories.

February 21^th 2011298 K4.2 1 hour 4 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.

December 18^th 2018414 K5 40 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017434 K3.5 15 min.

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...

November 12^th 2017953 K 54 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.