<< Back

Cream of pumpkin

Winter Soup
Course: Starter
Preparation: 20 minutes
Cooking: 30 minutes
Cost per serving: 0,55 €
Energy: 255 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the pumpkin into quarters and remove the seeds. Peel the quarters and cut into 1 to 2 cm dice. You can make more than you need: pumpkin and pumpkin dice freeze very well.
  • 2.   Peel and cut the potatoes in 1 to 2 cm dice. Peel and coarsely chop the onions. Remove the dark green of the leek. Cut the white in four in length and then in small pieces. You can tie up and freeze the green. He will perfume a soup or stew.
  • 3.   Melt the butter in a pressure cooker or casserole. Sauté the onions and leeks for 5 minutes, leaving no color. Then add the pumpkin and the potatoes.
  • 4.   Heat the milk and pour it into the casserole. Add hot broth or 50cl of very hot water and 2 cubic broths. Do not salt. Close the pressure cooker and cook for 30 minutes (1 hour in a pressure-free casserole).
  • 5.   The preparation can be used as is (in soup) to be passed to the vegetable mill, or mixed finely to obtain a velvety. Whatever your choice, rectify the seasoning before serving with salt and possibly pepper.
  • 6.   Present very hot with a pot of thick creme fraiche or everyone will use as they please.

Questions

Reviews

No review yet , add a review

Ingredients for servings

  • 650 g of pumpkin
  • 800 g of potato
  • 2 leeks
  • 50 cl of milk
  • 50 cl of chicken broth
  • 20 g of butter
  • 2 onions
  • 1 pinch of salt and pepper
  • 6 tablespoon of thick cream

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    255 kcal
    13 %
  • Matières grasses
    8,97 g
    13 %
  • dont saturés
    5,83 g
    29 %
  • Glucides
    32,54 g
    13 %
  • dont sucres
    9,71 g
    11 %
  • Protéines
    8,09 g
    16 %
  • Fibres
    4,44 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.