Contributed By: trina
my files
Creamy soup with autumn flavors. Great starter for Thanksgiving or fall dinner party.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Nutrition Content: Good Source of Calcium
High Fiber
Holiday: Halloween
Thanksgiving
Meal Type: Soups & Stews
Ingredients
1 lb Pumpkin or squash
White part of 2 leeks, rinsed thoroughly
2 Medium potatoes
11/2 cups Water
Salt, to taste
1 tbsp Parsley
1 cup Milk
1/2 cup Heavy cream, milk or half and half
White pepper
Fresh grated nutmeg
Preparation
Cube and peel uncooked pumpkin. Cut leeks in pieces. Peel and cut potatoes. Combine pumpkin, leeks, potatoes, water and a pinch of salt in a saucepan. Cover and bring to a boil. Simmer over low heat for 30 minutes until veggies are tender. Puree veggies in food processor with liquid. Return to pan. Bring to boil. Simmer for 5 minutes. Stir in milk, reduce heat to low and simmer for 2 minutes. Stir in cream and simmer, add white pepper, nutmeg and salt if needed. Can refrigerate covered for 1 day. Put chopped parsley on top before serving.
Cook's Notes
Reduce the prep time by substituting canned pumpkin or sweet potatoes.
Nutrition Information
Calories: 302
;
Total Fat: 12 g
;
Saturated Fat: 7.2 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 45 g
;
Protein: 7 g
;
Calcium: 123mg
;
Sodium: 214 mg
;
Fiber: 6 g