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Pumpkin And Nutmeg Soup


Course : Soups
Serves: 4 - 6
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Ingredients:


35 grams butter

2 medium leeks -- sliced and washed

1 medium onion -- finely chopped

2 cloves garlic -- crushed

300 grams potatoes -- peeled and chopped

750 grams pumpkin -- peeled and chopped

3 cups chicken or vegetable stock

375 milliliters carnation evaporated milk

2 tablespoons freshly chopped parsley

1/4 teaspoon nutmeg

1 piece bay leaf
 

Preparation / Directions:


1. In a large saucepan melt the butter and saute the leeks, onion and garlic over low heat for 5-10 minutes. Add potato and pumpkin and cook for 5 minutes longer. 2. Add stock, nutmeg and bayleaf and then simmer uncovered until potatoes are tender. 3. Puree mixture. Return to saucepan with Carnation evaporated milk, parsley, salt and pepper. Bring to the boil then serve with warm crusty bread.

 

Nutritional Information:

846 Calories (kcal); 30g Total Fat; (30% calories from fat); 18g Protein; 140g Carbohydrate; 77mg Cholesterol; 355mg Sodium

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