| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 700 | g | Pumpkin |
| 2 | Potatoes | |
| 2 | l | Cold water |
| 2 | ts | Salt |
| 60 | g | Butter |
| 4 | Medium leeks | |
| Salt & pepper | ||
| Nutmeg | ||
| 6 | tb | Cream |
INSTRUCTIONS
Peel pumpkin and potatoes. Cut into small cubes and put into pan. Add water and salt and bring to boil. Wash leeks well and slice finely. Melt butter in frying pan and cook leeks until soft. Add leeks to soup and boil uncovered for 20 minutes. Puree in food processor. Taste for salt and pepper and cook for 5 minutes more over a low heat. Place a tablespoon of cream in each warmed soup bowl and gently stir soup in. Add a little nutmeg. From The Weekly Times New Pioneer Cookbook - By Mrs Robinson, Glen Waverley, Victoria Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Mar 22, 1998
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