Pumpkin Soup
A creamy, comforting pumpkin and potato soup finished with leeks and fresh parsley.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Melt half the butter in a large saucepan over medium heat. Add the chopped onion and saute for 5-6 minutes until golden brown.
- 2
Add the diced pumpkin, potato, and milk. Bring to a boil, then reduce the heat and simmer for about 40 minutes until the vegetables are very tender.
- 3
Puree the soup with an immersion blender, or work in batches in a stand blender, until smooth. Season to taste with salt and pepper.
- 4
In a small skillet, saute the sliced leek in the remaining butter over medium heat for 4-5 minutes until soft. Stir the leeks and the chicken stock into the pureed soup and bring back to a boil.
- 5
Reduce the heat and simmer for 5 minutes. Just before serving, stir in the cream and chopped fresh parsley.
Plan it in Listahan
Add Pumpkin Soup to your week, check it against your household's allergens, and build the shopping list automatically.