Vegetables & Sides

Pumpkin Soup

Name: Pumpkin Soup
Total time: 60 min
Yield: 6 servings
Cuisine: Vegetables & Sides
Ingredients: 4 cups peeled and diced pumpkin (about 1 1/2 lb); 1 medium potato, peeled and diced; 1 onion, chopped; 1/3 cup butter, divided; 2 cups milk; 2 cups chicken stock; 1 large leek, white part only, thinly sliced; 1/2 cup heavy cream; 1/2 cup chopped fresh parsley; Salt and pepper to taste

A creamy, comforting pumpkin and potato soup finished with leeks and fresh parsley.

60 minutes

Serves 6

Dinner

Contains common allergens

Dairy

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Instructions

5 steps

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.

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