Recipe #190
Pumpkin Soup in a Pumpkin Bowl
| Preparation: | 1 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 50 min |
servings
Wine & food pairing
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Recipe ingredients
- 2 tablespoons (30 mL) butter * or margarine
- 1 leek, white part only, cut into rounds
- 8 cups (2 L) pumpkin, cubed
- 2 carrots, cut into chunks
- 3 potatoes*, cubed
- 8 cups (2 L) chicken broth*
- 1 1/2 cups (375 mL) milk or 15% cream
- nutmeg and pepper, to taste
- parmesan croûtons
Preparation
In a pot, melt the butter or margarine; sauté the leek and pumpkin.
Add the carrots and potatoes.
Add the broth, cover and simmer for 40 minutes.
Put the soup through a blender.
Pour the puréed soup into the pot, bring to boiling and then add the cream or milk, nutmeg and pepper. DO NOT ALLOW TO BOIL.
Serve the soup in the hollowed out pumpkin and cover with the pumpkin lid.
Serve with the parmesan croûtons.
Suggestion
Cut a slice off the top of the pumpkin; this will become the lid of your pumpkin bowl. Remove the seeds and stringy bits from inside the pumpkin. Remove the flesh inside, leaving enough next to the skin. Cut the flesh into cubes.To warm up the scooped out pumpkin bowl, plunge it partially into boiling water.
This soup can be frozen.
Occasion: Halloween
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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