“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!” - by France Morrow
Ingredients
Adjust Servings
Original recipe yields 6 to 7 servings
Directions
- Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
- In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
- Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
- Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
Nutrition
Amount Per Serving (5 total)
- Calories
- 409 cal
- 20%
- Fat
- 26.6 g
- 41%
- Carbs
- 36.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 w..." See moreebsite. It was then very easy to remove the skin and dice the pumpkin. I also only added 1/2 teaspoon of nutmeg. The soup was very creamy and smooth, even with the skim milk that I used."
ChristinaW
"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 found ..." See moreI also only had to use 2 cups soy milk instead of the 4 1/2 cups of milk the recipe called for. I followed another reviewers suggestion and pre-cooked the pumpkin. Worked like a charm. I will definitely make this again!"
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