Wednesday, May 23, 2018
One of America's Great Newspapers ~ Toledo, Ohio


French-Style Pumpkin Soup with Leeks

2 tablespoons butter

2 leeks, white part only with just a hint of green, thinly sliced

2 stalks celery, diced

2 carrots, peeled and diced

1 teaspoon each salt and cracked black peppercorns

4 cups vegetable stock, divided

4 cups cubed peeled pumpkin

Whipped cream, optional

Finely snipped chives

In a skillet over medium heat, melt butter. Add leeks, celery, and carrots and cook, stirring until softened, about 7 minutes. Add salt and peppercorns and cook, stirring for 1 minute. Add 2 cups of stock and bring to a boil. Transfer to a slow cooker stoneware. Stir in pumpkin and remaining 2 cups stock. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until pumpkin is tender. Puree using an immersion blender. Ladle into bowls, drizzle with whipping cream, if using, and garnish liberally with chives.

Yield: 6 servings

Source: Slow Cooker Comfort Food

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…