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Pumpkin soup

Yields1 ServingPreparation20 minsCooking25 minsTotal45 mins

This soup can be prepared with either homemade fresh or frozen as well as canned pumpkin purée.

 ¼ cup (56 g) butter
 2 leeks, white part only
 1 large potato, peeled and sliced
 1 cup (240 g) pumpkin purée
 3 cups (750 ml) chicken broth
 1 ½ cups (375 ml) light cream or as needed
 A pinch of nutmeg
 ⅛ tsp (0,5 ml) Cayenne pepper
 A pinch of dry basil
 Salt
1

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.

2

Add potato, pumkin purée and broth. Bring to a boil, reduce heat and simmer for about 20 Minutes until the vegetables are very tender.

3

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.