Pumpkin – Spinach – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 leek, washed and thinly sliced
- Celery, small piece, thinly sliced
- 2 tablespoon olive oil
- 2 cup pumpkin pulp, puree (see note)
- 3 cup chicken broth or stock
- nutmeg
- 3 potato (s), cooked and cut into 0.5 cm thick slices
- 225 g spinach, fresh, in strips, or 0.75 cup spinach leaves (frozen)
- 0.5 ½ cup sweet cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Stew the leeks, celery and oil over a low heat for 10 minutes. Then add pumpkin puree, chicken stock or broth and season. Let the mixture simmer for 20 minutes.
- Then the soup is pureed (blender or magic wand). Return to the pot. Add the potatoes and spinach and cook for another 5 minutes. Add the cream and season to taste.
- For the pumpkin puree (can be frozen in portions) cut approx. 3 kg of pumpkin into pieces, place in a pan and pour a little water over it. Close with a lid or aluminum foil. Bake in the oven heated to 170 ° C for 1 1/4 hours and allow to cool. Now puree and freeze in portions. This puree can be used in a variety of ways and is a simple way of preparing a pumpkin to make it durable.
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