World Food and Wine
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Pumpkin and leek soup

You can tell the story of Cinderella and her pumpkin while you share this soup with your kids.

Ingredients

2 leek (washed, green top and roots cut off, sliced)
2 cups pumpkin (diced)
1⁄4 cup water
1 1⁄2 cups cream (light cream)
3 cups broth (chicken broth or stock)
  salt (to taste)
  pepper (white pepper, to taste)
4 tablespoons parsley (fresh leaves, finely chopped, for garnish)

Instructions

Place leek, pumpkin and a little water in a pan. Cover and heat up, stirring occasionally. Cook for 5 minutes –the vegetables will “sweat.”

Add cream and broth to the pan; season with salt and pepper. Cook for a further 30 minutes, until the pumpkin is tender.

Puree and sieve to get a smooth cream. Add a little more chicken broth if needed.

Distribute among 4 soup bowls, garnish with chopped parsley and serve.

Yield
4 servings
Preparation time 15 minutes
Cooking time 45 minutes
Total time
1 hour

Notes

Young children can help to wash and prepare the vegetables.

Older ones could puree the soup -old enough to be careful when handling hot food.

If you do not have pumpkin, use butternut squash.

Source

North American cuisine

easy, simmer, vegetables
soups, appetizers, warm
American food recipes
Food in U.S.A.

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