Pumpkin soup

Whether during the fall, or later in the winter, this soup is rich and can be served as an appetizer or main course with some fresh bread or croutons.

Duvalon @cook_2801131

Whether during the fall, or later in the winter, this soup is rich and can be served as an appetizer or main course with some fresh bread or croutons.

Saved

Ingredients

20 mins

12 servings

6 cuppumpkin cubes (fresh or frozen)
4 largepotatoes
2onions
1leek
4 cuplow sodium chicken broth
4 cupmilk
1 cantomato paste (small)
spices
2 tbsppaprika
1 tbspcinnamon
1 tspcumin
1 tspnutmeg
1 tspginger
1 tspcoriander

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Steps

20 mins

1

Prepare pumpkin: cut in half, empty the seeds and insides, cut peel off and cut the pumpkin flesh in small half inch cubes. This can be done long in advance, and the cubes can be stored in sealed bags in the freezer for months. This is probably the most difficult part of this recipe, so if you can do it in advance or get your hands on already prepared pumpkin, making this soup will be a breeze.
2

Chop the onions and leek.
3

Cook the onions and leek in a large soup pot at medium-high heat until it softens. Do not let brown.
4

Wash with a brush and cut the potatoes into little half-inch cubes leaving the skin.
5

When onions are cooked, add all the other ingredients.
6

Bring to boil while stirring constantly.
7

Let simmer on low heat for 45 minutes, stirring ever 10-15 minutes.
8

Use a handheld blender to blend all the chunks away into a uniform mixture. If you don't have a handheld blender, scooping into a stand up blender and pouring into another container is possible but messy and time consuming.
9

(optional) Top with fun designs of light cream.