Pumpkin Potage

Name: Pumpkin Potage
Yield: 4 servings
Ingredients: 1 leek diced; 2 tbsp (30 mL) butter; 2 potatoes diced; 2 cups (500 mL) chicken broth; Salt and pepper to taste; 3 1/2 cups (875 mL) fresh pumpkin cooked or 1 can (28 oz /796 mL) pumpkin; 2 cups (500 mL) 35 % whipping cream; Croutons

Dinner
Lunch
Soups & Creams

This is the Pumpkin Potage recipe.

Prep: 15 min
Cooking: 30 min

Yields 4 servings

Ingredients

1 leek diced
2 tbsp (30 mL) butter
2 potatoes diced
2 cups (500 mL) chicken broth
Salt and pepper to taste
3 1/2 cups (875 mL) fresh pumpkin cooked or 1 can (28 oz /796 mL) pumpkin
2 cups (500 mL) 35 % whipping cream
Croutons

READY FOR REWARDS?

Preparation

Sauté leeks in butter for 3 to 4 minutes. Add potatoes, pumpkin and chicken broth, season with salt and pepper. Cook for 15 to 20 minutes until potatoes are tender.

Blend in cream, pour into blender and purée. Check seasoning.

Serve with croutons in small, hollowed-out pumpkins.

Madame Thérèse EmondBoisbriand, Qc