Pumpkin Soup in a Pumpkin Bowl

Pumpkin Soup in a Pumpkin Bowl
  • 8 servings
  • 1:00 Preparation
  • 0:50 Cooking
  • 1:50 Total Time


Add all
  • 2 Tbsp.
    (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

  • 1/2 cups
    (125 mL)

    milk or 15% cream

  • nutmeg and pepper to taste

  • parmesan croûtons


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.

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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© Société des alcools du Québec, 2007