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.
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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