Cream of Pumpkin Soup

Cream of Pumpkin Soup
  • 6 servings
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time

Ingredients

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  • 3 cups
    (750 mL)

    diced, peeled pumpkin

  • 2 cups
    (500 mL)

    diced, peeled carrots

  • 2 cups
    (500 mL)

    diced, peeled potatoes

  • 1/4 tsp.
    (1 mL)

    ginger

  • 1 cup
    (250 mL)

    salted water

  • 3 Tbsp.
    (45 mL)

    butter

  • 1/2 cup
    (125 mL)

    chopped onion

  • 1/2 cups
    (125 mL)

    milk or 15% cream

Preparation

In a pot, combine diced pumpkin, carrots and potatoes.

Sprinkle with ginger. Add salted water and bring to a boil.

Lower heat and simmer about 15 minutes, stirring, until tender.

Drain vegetables.

In a saucepan, melt butter and sauté onions over low heat about 5 minutes, until glassy.

Add milk and drained vegetables.

Purée in a blender until smooth.

Return to saucepan and cook 2 or 3 minutes to heat through.

Source: Producteur Renaud