POTATO AND PUMPKIN SOUP

Name: Potato and Pumpkin Soup
Cook time: 40 min
Ingredients: 4 floury potatoes (e.g. Rooster) (approximately 800g); 75g butter; 2 carrots, peeled and chopped; 2 leeks, chopped; 1.5kg pumpkin, peeled, seeded and chopped; ½ litre of milk; 200ml of fresh cream; Salt and freshly ground black pepper; 2 slices of bread for croutons

Ingredients for 4

4 floury potatoes (e.g. Rooster) (approximately 800g)
75g butter
2 carrots, peeled and chopped
2 leeks, chopped
1.5kg pumpkin, peeled, seeded and chopped
½ litre of milk
200ml of fresh cream
Salt and freshly ground black pepper
2 slices of bread for croutons

POTATO AND PUMPKIN SOUP

EUPOTATOES27699 5 website 820x480 recipes 78

Cooking time: 40 MIN

Add some colour and terror to your plates to celebrate Halloween with a recipe that is easy to make and rich in flavour. For a sensational effect, serve the soup in small squashes that have been emptied and cut for the occasion. Here is a gourmet witches’ cauldron that will delight young and old alike.

Melt 75g of butter in a pan.
Add the carrots, leeks and the pumpkin, and cut the potatoes into thin slices and add to the pan.
Cover with the milk and cook gently, stirring with a wooden spoon to prevent the milk from sticking to the bottom of the pan.
Cook for 30 minutes.
Put through a vegetable mill or blend in a food processor.
Add the cream. Season with salt and pepper and serve with croutons.

Credit: Recipe by Jean-Pierre Coffe Recipe from the book "What we need to know about potatoes", JP Coffe collection, Plon publishing.