Irish Pumpkin Potage

Irish Pumpkin Potage

7

"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

servings 409 cals
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Original recipe yields 5 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 12 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 so...

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 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 ...

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

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 ...

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 s...

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...

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 so...