Pumpkin Soup Recipe

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pumpkin; 12 lb potato; 1 onion, chopped; ⅓ cup butter or ⅓ cup margarine; 2 ½ cups milk; salt & pepper; 2 leeks, sliced; 2 ½ cups chicken stock; ½ cup cream; 2 tablespoons parsley, chopped

Servings: persons

1
Peel and dice pumpkin and potatoes Melt half the butter or margarine in a saucepan and saute the onion until golden brown.
2
Add the diced pumpkin and potatoes and milk.Bring to a boil,reduce heat and simmer for about 40 minutes.
3
Sieve or puree in an electric blender.
4
Season to taste with salt and pepper.
5
Saute the leeks in the remaining butter or margarine.
6
Add to the soup with the chicken stock.Bring to a boil.
7
Reduce heat and simmer for five minutes.
8
Before serving,stir in cream and chopped parsley.

1640

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb pumpkin, 12 lb potato, 1 onion, chopped, ⅓ cup butter or ⅓ cup margarine, and more.

Yes, Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup

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