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.
8,493 13.9/5
Last modified on: November 29th 2017
Preparation | Cooking | Start to finish |
---|---|---|
38 min. | 29 min. | 1 hour 7 min. |
For 4 people : 4.59 €
Per person : 1.15 €
![]() | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Sandwich bread, Pain perdu, Milk rolls, Cramique, ... All |
![]() | Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron braised in meat jus, Triple-Cheese Pumpkin Gratin, Pumpkin (or potimarron) soup, Potimarron and celeriac autumn soup, Stuffed pumpkin gratin, ... All |
![]() | Leek: You can get more informations, or check-out other recipes which use it, for example: Sea bass with coriander cream en papillote, Ramekins of duchess potatoes, Cretan-style salmon , Cassoulet, Hotpot my grandmother's way , ... All |
![]() | Onion: You can get more informations, or check-out other recipes which use it, for example: Coleslaw, Pilau rice, Chicken with rice and leeks, Curried prawn risotto, Rabbit civet, ... All |
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