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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.

107 K 1× 3.9/5 (51 reviews)545542

Duration

1 hour 7 min.

Difficulty

Easy

Last modified on: November 29^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 40 min.

Cooking 30 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	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=3 %	5 g RDI=1 %	4 g RDI=4 %	69 kcal RDI=3 %	289 kJ RDI=3 %
Per person	17 g RDI=19 %	29 g RDI=8 %	23 g RDI=24 %	399 kcal RDI=15 %	1,671 kJ RDI=15 %
Whole recipe	68 g RDI=78 %	116 g RDI=33 %	95 g RDI=96 %	1,596 kcal RDI=59 %	6,684 kJ RDI=59 %

Whole recipe

Possible allergens in this recipe: milk

How much will it cost?

For 4 people

4.60 €

Per person

1.15 €

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)

Whole milk

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Potimarron (Japanese chestnut pumpkin)

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Leek

Like these other recipes: Creamy Winter Vegetable Soup Cassoulet Deep leek and potato quiche "Oeufs rabattus" with leeks Vegetable stock See them all 77 (77)

Onion

Like these other recipes: Gratin du Nord Vegetable clafoutis Individual creamy endive gratins Onion fondue Chard and cauliflower soup See them all 153 (153)

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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

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