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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is our (not so secret) family recipe, I've never tasted any better. Ingredients:
1/4 cup oil |
1 onion, minced |
2 small leeks, minced |
2 celery ribs, diced |
3 medium potatoes, diced |
4 -5 cups pumpkin, diced |
1/2 cup fresh parsley, chopped |
7 cups vegetable broth or 7 cups chicken broth |
1 teaspoon brown sugar |
1 cup milk |
salt & pepper, to taste |
2 tablespoons butter |
crouton |
cheese, diced |
Directions:
1. Heat oil in a large stockpot over medium heat; melt onion and leeks along with the celery.
2. Add potatoes and pumpkin, stirring for 3-4 minutes.
3. Add broth, parsley, brown sugar, salt, and pepper.
4. Simmer on low heat 25-30 minutes.
5. Add milk.
6. Purée in blender; check seasoning.
7. Return soup to stockpot to keep warm while preparing buttered croutons.
8. Garnish soup with cheese and croutons if desired.
9. Serve immediately.
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