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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 1-1/2 pound Pumpkin (weighed Before Trimming)
- 1 Leek, Washed, Trimmed, And Sliced Into Rings
- 2 Potatoes, Peeled And Diced
- 2 teaspoons Olive Oil
- 1 quart Vegetable Stock
- 1/2 teaspoons Salt
- 1 teaspoon Pepper
- 1/2 teaspoons Cayenne Pepper
- 1 Tablespoon Lemon Juice
- 1/2 cups Sour Cream Or Creme Fraiche, Optional
Method
- Cut the top off the pumpkin, scoop out the seeds and strings, carefully peel off the shell, and dice the flesh.
- Saute the pumpkin, leek, and potatoes in olive oil over medium heat for 5 minutes, stirring frequently.
- Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.
- Puree the soup (in a blender or with an immersion blender) and add spices and lemon juice. Stir to combine. Ladle soup into bowls, top with optional sour cream or creme fraiche, and serve.
