Pumkin Soup with Leek

Pumkin Soup with Leek
  • 12 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 1

    leek, diced

  • 1 Tbsp.
    (15 mL)

    butter

  • 2

    potatoes, diced

  • 4 cups
    (1 L)

    chicken broth

  • To taste salt and pepper

  • 3 1/2 cups
    (875 mL)

    cooked pumpkin or

  • 28 oz
    (796 mL)

    canned pumpkin

  • 2 cups
    (500 mL)

    table cream 15%

  • plain croutons to taste

Preparation

Brown leeks in butter and cook 3 - 4 minutes over low heat.

Add potatoes and chicken broth. Season with salt and pepper.

Cook 15 - 20 minutes, or until potatoes are tender. Add pumpkin and heat through.

Stir in cream. Transfer to a blender and purée until smooth.

Adjust seasoning. Serve with croutons.

P.S If using canned pumpkin, add an extra 1/2 cup (125 mL) chicken broth and 1/2 cup (125 mL) of creme to basic recipe.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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