Irish Pumpkin Potage
Happy Healthy Holidays!
Potage is a thick soup made with cream but this version gets its creamy texture from reduced fat milk and olive oil. Spices of paprika, black pepper and nutmeg lends lots of festive flavor.
3 pounds peeled, seeded and diced sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 cup olive oil
6 cups chicken stock
4-1/2 cups 2 percent milk
1/2 teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg
Halve the pumpkin and scrape out the seeds and pith. Cut into 1-inch pieces.
In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency. Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
Yield: 6 servings
Calories: 378; Protein: 13g; Total Fat: 17g; Sodium: 1321mg; Cholesterol: 11mg; Carbohydrates: 36g; Fiber: 3g
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