Soupe a la Citrouille
(Pumpkin Soup)
- 3 T. butter
- 2 leeks, minced
- 1 carrot, minced
- 1 ½ pounds fresh pumpkin flesh, diced
- 4 cups cream
- 4 cups chicken stock
- Salt and pepper to taste
- Chopped parsley for Garnish
Heat butter in heavy saucepan over medium heat. Add leeks and cook, covered for about ten minutes. Do not brown them. Add carrot, re-cover and cook for another ten minutes. Add diced pumpkin to the pot, then add chicken stock and cream. Bring to a boil, then lower the heat and cook covered for about 45 minutes or until pumpkin is tender. Check broth for seasonings.
Puree the soup in a food processor or with a hand blender. Garnish with parsley.