Pumpkin Soup
6 servings
60 minutes
Pumpkin soup is a true embodiment of autumn and comfort. Originating from French cuisine, this delicate and velvety soup delights with the rich, sweet flavor of pumpkin that pairs wonderfully with the softness of potatoes and the mild spiciness of leeks. Historically, pumpkin was widely used in France due to its availability and nutritional properties, while milk adds a creamy texture. This dish is perfect for cool evenings, warming and filling with coziness. It can be served as a standalone dish or complemented with a crusty fresh baguette. The simplicity of preparation and rich flavor make it a favorite among gourmets and lovers of traditional cuisine.
1
All vegetables need to be cleaned, remove the seeds from the pumpkin, cut it into cubes, just like the potatoes, and chop the leek.
- Leek: 2 pieces
- Potato: 250 g
- Pumpkin: 750 g
2
Heat oil in a large skillet, add leeks, and sauté on low heat for 5 minutes until the onion is soft.
- Olive oil: 3 tablespoons
- Leek: 2 pieces
3
Add potatoes and pumpkin, pour in 1.5 liters of water, and salt (remember that the broth cube is also salty). Bring to a boil, reduce the heat, and cook for 45 minutes. Remove the pot from the heat and let it cool slightly. Then blend everything in parts, placing it in a clean pot. Add milk and mix.
- Potato: 250 g
- Pumpkin: 750 g
- Salt: to taste
- Milk: 500 ml
4
Heat again on low heat and crumble a broth cube into the pot. Stir. Serve hot.
- Stock cube: 1 piece
