Recipe by Dale Goodman
I hope this is what you're looking for,I got this recipe from an Italian cookbook.
Top Review by Baer
This is a great base to work with. I doubled the batch, added crushed garlic, 2Tbsp, in the last stages of browning the onions, and 1/4 tsp of curry powder and 1/4 tsp of tarragon while simmering the pumpkin & potato. When serving I added about a Tbsp of grated gruyere to each bowl. This will become a staple in our fall soup selections. When I make this again, I'm going to simmer the pumpkin in the stock and add the milk with the sauted leeks. While it may give the pumpkin a more prominant flavor - which is not a bad thing - it should reduce the chance of scorching the milk and ease the cleaning of the pot. Thanks for posting.
- 1 lb pumpkin
- 1⁄2 lb potato
- 1 onion, chopped
- 1⁄3 cup butter or 1⁄3 cup margarine
- 2 1⁄2 cups milk
- salt & pepper
- 2 leeks, sliced
- 2 1⁄2 cups chicken stock
- 1⁄2 cup cream
- 2 tablespoons parsley, chopped
Directions See How It's Made
- Peel and dice pumpkin and potatoes Melt half the butter or margarine in a saucepan and saute the onion until golden brown.
- Add the diced pumpkin and potatoes and milk.Bring to a boil,reduce heat and simmer for about 40 minutes.
- Sieve or puree in an electric blender.
- Season to taste with salt and pepper.
- Saute the leeks in the remaining butter or margarine. Add to the soup with the chicken stock.Bring to a boil.
- Reduce heat and simmer for five minutes.
- Before serving,stir in cream and chopped parsley.