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Irish Pumpkin
Potage
Courtesy: France Morrow "My mother has served this potage since I can remember and everybody raves about it! The only thing is that you may have blistered hands after cutting the fresh pumpkin, so you may want to have some gloves available. Have fun!" |
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Ingredients 3
pounds peeled, seeded and diced sugar pumpkin 2 leeks, chopped 1 onion, chopped 2 cloves garlic, minced 1/2 cup olive oil 6 cups chicken stock 4 1/2 cups milk 1/2 teaspoon cayenne
pepper 1 teaspoon Hungarian
sweet paprika 1 pinch freshly ground
black pepper
1 teaspoon ground nutmeg
Directions Halve the pumpkin and
scrape out the seeds and pith. Cut into 1 inch pieces.
In a large skillet, sauté the pumpkin, leeks, onion and garlic in
olive oil. Add chicken stock and bring to a simmer. Strain vegetables,
place in food processor and blend until smooth. Transfer puree to pot or
crock pot; add enough milk to reach smooth consistency.
Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer
for 30 minutes and do not allow boiling. |