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Categories:
oil onion leeks celery potatoes pumpkin fresh parsley vegetable broth brown sugar milk salt butter crouton cheese
Viewed: 23 - Published at: 2 years agoIngredients
- 14 cup oil
- 1 onion, minced
- 2 small leeks, minced
- 2 celery ribs, diced
- 3 medium potatoes, diced
- 4 -5 cups pumpkin, diced
- 12 cup fresh parsley, chopped
- 7 cups vegetable broth or 7 cups chicken broth
- 1 teaspoon brown sugar
- 1 cup milk
- salt & pepper, to taste
- 2 tablespoons butter
- crouton
- cheese, diced
Method
- Heat oil in a large stockpot over medium heat; "melt" onion and leeks along with the celery.
- Add potatoes and pumpkin, stirring for 3-4 minutes.
- Add broth, parsley, brown sugar, salt, and pepper.
- Simmer on low heat 25-30 minutes.
- Add milk.
- Puree in blender; check seasoning.
- Return soup to stockpot to keep warm while preparing buttered croutons.
- Garnish soup with cheese and croutons if desired.
- Serve immediately.
