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Pumpkin Soup
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1/4 pumpkin
  2. 8 potatoes
  3. 50 cl chicken stock (2 cubes)
  4. 200 g of fresh cream
  5. croutons (optional)
  6. nutmeg
  7. parsley
  8. salt and pepper
Instructions
  1. 1.Remove skin and stringy part of the pumpkin to retain only the pulp. Cut the flesh into chunks roughly (3 cm x 3). Peel the potatoes.
  2. 2 Cook steamed pumpkin and potatoes (in the pressure cooker and set it's easier). Meanwhile, heat the chicken stock.
  3. 3 Place pumpkin and potatoes together in a blender, adding the boiling broth regularly.
  4. 4 Reverse the resulting mixture into a saucepan. Add the cream, stir, season (salt, pepper, nutmeg) and bring to boil.
  5. 5 For the first bubbles, remove the soup, the server-in a pretty bowl with coarsely chopped parsley.
Adapted from http://cuisine.journaldesfemmes.com/recette/208275-soupe-au-potiron
Adapted from http://cuisine.journaldesfemmes.com/recette/208275-soupe-au-potiron
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A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of winter squash derived from other species, including C. argyrosperma, and C. moschata, are also sometimes called “pumpkin”. In New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere.