Rating: 4 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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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Recipe Summary

Servings:
5
Yield:
6 to 7 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.

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  • 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

409 calories; protein 11g; carbohydrates 36.3g; fat 26.6g; cholesterol 17.6mg; sodium 101.8mg. Full Nutrition
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