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My review
Irish Pumpkin Potage
France Morrow
"My mother has served this potage since I can remember and everybody raves about it! The only thing is that you may have blistered hands after cutting the fresh pumpkin, so you may want to have some gloves available. Have fun!"
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Ingredients
servings 409 calsOriginal recipe yields 5 servings (6 to 7 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
- In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
- Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
- Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
Nutrition Facts
Per Serving: 409 calories; 26.6 g fat; 36.3 g carbohydrates; 11 g protein; 18 mg cholesterol; 102 mg sodium. Full nutrition
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Reviews
Read all reviews 712 Ratings
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Most helpful positive review
10/6/2002
This soup was very good, although very labor intensive. To cut down on the work involved with the raw pumpkin, I cut it into pieces and baked it as directed in the recipe "Cooked Pumpkin" from ...
Most helpful critical review
12/10/2011
Spices were way too overwhelming. I tried adding more pumpkin and milk to try to cut the spices down, but it was still too overpowering. Just a waste of pumpkin and milk. This might be a good so...
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10/6/2002
This soup was very good, although very labor intensive. To cut down on the work involved with the raw pumpkin, I cut it into pieces and baked it as directed in the recipe "Cooked Pumpkin" from ...
12/13/2007
This was lovely! I loved the spiciness of the cayenne with the pumpkin and nutmeg. I did make this recipe vegan by substituting vegetable stock for chicken broth and soy milk for the milk. I ...
8/18/2005
Was very good, but perhaps a bit too spicy. I will make it again with less cayenne next time.
11/6/2008
This is awesome soup. I added 1 tsp kosher salt and I also precooked the pumpkin. I used the chicken broth as the liquid and omitted the milk. One thing I would personally change is that I used ...
1/20/2011
Wow! I didn't think onions and pumpkin would compliment each other so well. I did so many things wrong to this recipe and it still came out SO delicious. Accidentally applied too much heat too s...
1/17/2011
Wonderfully tasty and comforting on a cold night--the leeks really add to the flavor. I made a few alterations, including using already cooked pumpkin, hot paprika, and to use them up, leftover...