Irish Pumpkin Potage

Irish Pumpkin Potage

7

"My mother has served this potage since I can remember and everybody raves about it! The only thing is that you may have blistered hands after cutting the fresh pumpkin, so you may want to have some gloves available. Have fun!"

Ingredients

{{adjustedServings}} servings 409 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
  2. In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
  3. Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
  4. Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
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Reviews

7
  1. 12 Ratings

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This soup was very good, although very labor intensive. To cut down on the work involved with the raw pumpkin, I cut it into pieces and baked it as directed in the recipe "Cooked Pumpkin" from ...

This was lovely! I loved the spiciness of the cayenne with the pumpkin and nutmeg. I did make this recipe vegan by substituting vegetable stock for chicken broth and soy milk for the milk. I ...

Was very good, but perhaps a bit too spicy. I will make it again with less cayenne next time.