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Ingredientes
- 1 Tbsp. Butter
- 1/4 c. Minced onion
- 2 med leeks, thinly sliced (white part only)
- 2 c. Pumpkin puree or possibly cooked pumpkin, fresh or possibly canned
- 1 med potato, diced
- 3 x Plum tomatoes, peeled, seeded and minced
- 5 c. Chicken stock
- 2 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1/4 tsp White pepper
- 1/4 tsp Tabasco sauce
- 1/2 c. Minced celery
- 1/2 c. Minced parsley
- 2 c. Half and half (i.e., light cream)
- 2 Tbsp. Butter
Direcciones
- In a heavy saucepan over medium-low heat, saute/fry the minced onion and leeks till onion is transparent. Stir in pumpkin, potato, tomatoes and chicken stock, salt, pepper and Tabasco sauce. Add in minced celery leaves and parsley. Cover and simmer for 30 min. Remove from heat. Vegetables should be tender. Allow to cold somewhat.
- Process soup in a blender or possibly food processor, in batches if necessary, till soup is pureed. Return the soup to the saucepan and bring to a simmer for about 10 min. Add in the cream and butter and continue heating, but don't allow it to boil.
- Makes 8 servings.
- Notes: Oddly sufficient, your old blender will give you a smoother result here than your fancy-schmancy food processor. Garnish with homemade croutons or possibly serve with a warm dark bread. This is wonderful soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 8 servings | |
| Calories 177 | |
| Calories from Fat 103 | 58% |
| Total Fat 11.76g | 15% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1030mg | 43% |
| Potassium 572mg | 16% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.96g | 3% |
| Protein 5.06g | 8% |
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