Cream of Pumpkin Soup (Soupe Au Potiron) Recipe



Cream of Pumpkin Soup (Soupe Au Potiron) Recipes

Ingredients :

25g (1 oz) butter

1 leek, trimmed and chopped

1 medium onion, skinned and chopped

1 small turnip, peeled and chopped

900g (2 lb) pumpkin

900ml (1 1/2 pints) chicken or vegetable stock

1 bouquet garni

pinch of sugar

salt and freshly milled black pepper

150ml (1/4 pint) double cream

 

To garnish -

15ml (1 tbsp) chopped fresh chives

Method :

Melt the butter in a large saucepan. Add the leek, onion and turnip, then cook gently for about 10 minutes. Peel the pumpkin, remove the seeds and cut the flesh into 2.5cm (1 inch) cubes.

Add the pumpkin to the other vegetables. Pour in the stock and add the boquet garni. Bring to the boil, then cover and simmer gently for 40 minutes.

Remove the bouquet garni. Puree the soup in a blender or food processor. Pour the soup back into the saucepan, then stir in the sugar, seasoning and cream.

Reheat the soup gently. Taste and adjust the seasoning before serving garnished with the chives.

Serves 6

A delectable autumn soup with a color to mirror that of the falling leaves.


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