Pumpkin and Potato Soup with Cream
Soups • American
Description
Pumpkin and Potato Soup with Cream
Ingredients
- Pumpkin 20 oz
- Potato 10 oz
- Butter 0 oz
- Milk 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Leek 2 pieces
- Chicken Broth 15 fl oz
- Chopped Sage Leaves 2 tablespoons
- Cream 5 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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