Irish Pumpkin Potage Recipe -
Irish Pumpkin Potage Recipe

Irish Pumpkin Potage

Recipe by  

"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 Edit and Save

Original recipe makes 6 to 7 servings Change Servings


  1. Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
  2. In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
  3. Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
  4. Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2003

This soup was very good, although very labor intensive. To cut down on the work involved with the raw pumpkin, I cut it into pieces and baked it as directed in the recipe "Cooked Pumpkin" from this website. It was then very easy to remove the skin and dice the pumpkin. I also only added 1/2 teaspoon of nutmeg. The soup was very creamy and smooth, even with the skim milk that I used.

Most Helpful Critical Review
Dec 10, 2011

Spices were way too overwhelming. I tried adding more pumpkin and milk to try to cut the spices down, but it was still too overpowering. Just a waste of pumpkin and milk. This might be a good soup. If I feel adventurous I might make it again with at least half the spices.


12 Ratings

Dec 13, 2007

This was lovely! I loved the spiciness of the cayenne with the pumpkin and nutmeg. I did make this recipe vegan by substituting vegetable stock for chicken broth and soy milk for the milk. I found I also only had to use 2 cups soy milk instead of the 4 1/2 cups of milk the recipe called for. I followed another reviewers suggestion and pre-cooked the pumpkin. Worked like a charm. I will definitely make this again!

Aug 18, 2005

Was very good, but perhaps a bit too spicy. I will make it again with less cayenne next time.

Nov 06, 2008

This is awesome soup. I added 1 tsp kosher salt and I also precooked the pumpkin. I used the chicken broth as the liquid and omitted the milk. One thing I would personally change is that I used the whole leeks and the soup turned green from the tops. Tastes great but looks like Pea soup instead of pumpkin.

Jan 21, 2011

Wow! I didn't think onions and pumpkin would compliment each other so well. I did so many things wrong to this recipe and it still came out SO delicious. Accidentally applied too much heat too soon when adding the milk... I have no cayenne pepper (which is probably a good thing - I don't like spicy food)... and I added too much nutmeg so that taste was a little over whelming. I absolutely recommend this recipe (I've already emailed it to friends and family). I do not think it was too much work. One thing I suggest is to add the spices to *your own* liking. I made cornbread to go along with this meal - so good!

Jan 18, 2011

Wonderfully tasty and comforting on a cold night--the leeks really add to the flavor. I made a few alterations, including using already cooked pumpkin, hot paprika, and to use them up, leftover half and half and sour cream in place of the milk. Ended up with a very thick, warming dish that I certainly plan to make again, especially since there seem to be so few good pumpkin recipes that don't involve baking.


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  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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