This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
1 hour 7 min.
Easy
4.60 €
4 people
7 IngredientsLast modified on: November 29th 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.
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.
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.
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.
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=30 % | 120 RDI=10 % | 100 RDI=10 % | 1,600 RDI=80 % | 6,680 RDI: 80 % |
| 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 % |
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)
Whole milk
Like these other recipes: Canadian rice pudding, Gratin Dauphinois, Chocolate cream with a crunch, irish coffee mousse, Caramelized pear custard tart, Auvergne gratin, ... See them all 68
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Potimarron braised in meat jus, Mixed vegetable curry, Smoky potato and potimarron gratin, Potimarron and Parmesan tart, How to prepare a pumpkin (or potimarron), ... See them all 13
Leek
Like these other recipes: Cretan-style salmon , Leek and Mimolette tart, Cassoulet, Chicken nems, Fried bread with leek and poached egg , ... See them all 73
Onion
Like these other recipes: Sausage rougail, Eggplant Polpette, Kale and potato soup, Leek fondue, Rillettes stuffed mushrooms, ... See them all 149
Other recipes you may also like
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed. February 21th 2011464 K 23.5 25 min.
Toffee apple upside-down cake
With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath. December 4th 201664 K5 1 hour 50 min.
Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream. March 26th 201776 K4.6 15 hours 3 min.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a melting texture as a perfect accompaniment for the meat. This recipe might look complicated, but it is really very simple, just a bit long, and the flavour and texture are out of this world. April 12th 2020136 K4 5 hours 45 min.
Like MaronSui's
Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make. May 26th 202429 K 2 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe