Pumpkin and leek soup

Adapted from Anne Willan, The Country Cooking of France

This is a thick and hearty French soup, commonly served with a slice of foie gras, called soupe de potiron et poireax au foie gras. We first learned of this recipe in Anne Willan’s awesome book, The Country Cooking of France. It is a truly magnificent publication with well written recipes which never fail.

Time

50 minutes total: 15 minutes attended, 35 minutes unattended

Storage notes

keeps well in the refrigerator for up to 3 days; frozen for up to 3 months

Difficulty

very easy

Yield

2400 g (servings 6 )

Ingredients

Weight

Volume

Procedure

Pumpkin, peeled, deseeded and roughly chopped into 0.984" / 2.5 cm chunks

675 g

½ small

Potatoes, peeled and roughly chopped

330 g

2 medium

Leeks, white part only, cleaned and thinly sliced

675 g

4 medium

Water, or vegetable stock

1250 g

5 cups

Salt

10 g

4 tsp

Pepper, ground

2 g

1 tsp

Combine in a large pot.

Bring to boil. Reduce to simmer. Cover.

Simmer until vegetables are soft, about 35 minutes.

Allow to cool slightly.

Transfer to the jug of a blender. (Wipe the pot clean, ready for step 7.)

Purée. Optionally, pass through a fine sieve.

Return to cleaned pot.

Sugar

2 g

½ tsp

Season.

Adapted: 2013.

Notes

If the soup is too thick, thin with a little water or vegetable stock.

Food pairings

A thin slice of fried foie gras.

Nutrition

Serving size 400 g; calories 208.7 kcal, kilojoules 873.3 kJ, protein 5.4 g, carbohydrates 44.1 g, sugar 11.8 g, fat 0.7 g, saturated fat 0.2 g, unsaturated fat 0 g, trans fat 0 g, fiber 5.2 g, cholesterol 0 mg,

Type soup

Author bhsimon

Yield

Servings

Serving size 400 g

Serve	Per serve
Energy (kcal)	208.7
Energy (kJ)	873.3
Protein (g)	5.4
Fat (g)	0.7
Carbs (g)	44.1
Sugars (g)	11.8
Fiber (g)	5.2
Sodium (mg)	952.6
Cholesterol (mg)	0

Full details