Name: Pumpkin and leek soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: USA
Ingredients: 2 leek (washed, green top and roots cut off, sliced); 2 cups pumpkin (diced); 1⁄4 cup water; 1 1⁄2 cups cream (light cream); 3 cups broth (chicken broth or stock); salt (to taste); pepper (white pepper, to taste); 4 tablespoons parsley (fresh leaves, finely chopped, for garnish)

You can tell the story of Cinderella and her pumpkin while you share this soup with your kids.

Ingredients

2 leek (washed, green top and roots cut off, sliced)

2 cups pumpkin (diced)

1⁄4 cup water

1 1⁄2 cups cream (light cream)

3 cups broth (chicken broth or stock)

salt (to taste)

pepper (white pepper, to taste)

4 tablespoons parsley (fresh leaves, finely chopped, for garnish)

Instructions

Place leek, pumpkin and a little water in a pan. Cover and heat up, stirring occasionally. Cook for 5 minutes –the vegetables will “sweat.”

Add cream and broth to the pan; season with salt and pepper. Cook for a further 30 minutes, until the pumpkin is tender.

Puree and sieve to get a smooth cream. Add a little more chicken broth if needed.

Distribute among 4 soup bowls, garnish with chopped parsley and serve.

Yield

4 servings

Preparation time 15 minutes

Cooking time 45 minutes

Total time

1 hour

Notes

Young children can help to wash and prepare the vegetables.

Older ones could puree the soup -old enough to be careful when handling hot food.

If you do not have pumpkin, use butternut squash.

Source

North American cuisine

easy, simmer, vegetables

soups, appetizers, warm

American food recipes
Food in U.S.A.