Pumpkin and Potato Soup with Cream
⏳ Time
1 hour 10 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Pumpkin and Potato Soup with Cream
Ingredients
- Pumpkin - 17.6 oz
- Potato - 8.8 oz
- Butter - 1.8 oz
- Milk - 17 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Leek - 2 pieces
- Chicken Broth - 13 fl oz
- Chopped Sage Leaves - 2 tablespoons
- Cream - 3 fl oz
Step by Step guide
Step 1
Peel the pumpkin and potato, cut them into cubes, and sauté in a pot with butter until golden brown.
Step 2
Add milk to the pot, bring to a boil, and then reduce the heat and simmer for 40 minutes.
Step 3
Use a blender to puree the potato and pumpkin mixture with the milk until smooth.
Step 4
Season the mixture with salt and pepper to taste.
Step 5
Finely chop the leeks and sauté them in butter until golden brown.
Step 6
Add the sautéed leeks and pre-prepared chicken broth to the pot with the puree.
Step 7
Bring to a boil and cook for 5 minutes.
Step 8
Before serving, add cream (or sour cream) and parsley to the soup.
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