You can prepare this soup either with a homemade or canned pumpkin purée.
Servings: 6
Melt butter over medium heat in a large casserole saucepan. Add leek and cook 5 Minutes over low heat. Stir occasionnaly with a wooden spoon.
Add potato, pumkin purée and broth. Bring to a boil, reduce heat and simmer for about 20 Minutes until the vegetables are very tender.
Puree the soup in a blender or with an immersion blender. Add enough cream for the desired consistency, nutmeg, Cayenne pepper, basil and salt to taste.
Ingredients
Directions
Melt butter over medium heat in a large casserole saucepan. Add leek and cook 5 Minutes over low heat. Stir occasionnaly with a wooden spoon.
Add potato, pumkin purée and broth. Bring to a boil, reduce heat and simmer for about 20 Minutes until the vegetables are very tender.
Puree the soup in a blender or with an immersion blender. Add enough cream for the desired consistency, nutmeg, Cayenne pepper, basil and salt to taste.
