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.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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