Cream of Pumpkin Soup (Soupe Au Potiron) Recipe
Cream of Pumpkin Soup (Soupe Au Potiron) Recipes
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
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
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.
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.
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
soup gently. Taste and adjust the seasoning before serving garnished with
A delectable autumn soup with a color to
mirror that of the falling leaves.
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