Irish Pumpkin Potage

Cooking Recipes Catalogue

Chunks of fresh pumpkin are sauteed with leeks, onion and garlic and then pureed with hot milk in this creamy soup. Serve as a first course or with bread as a meal on it 's own.

INGREDIENTS (for 5 servings):


  • 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.