Irish Pumpkin Potage Recipes

IRISH PUMPKIN POTAGE

Irish Pumpkin Potage image

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!

Provided by France Morrow

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 5

Number Of Ingredients 11

Ingredients

3 pounds peeled, seeded and diced sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, minced
½ cup olive oil
6 cups chicken stock
4 ½ cups milk
½ teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg

Steps:

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.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 36.3 g, Cholesterol 17.6 mg, Fat 26.6 g, Fiber 2.8 g, Protein 11 g, SaturatedFat 6.1 g, Sodium 101.8 mg, Sugar 16.6 g

ALBORONIA POTAGE

Alboronia Potage image

this casserole is used using pumpkin and chickpeas, using lots of garlic to give it a nice tang and is quite filling

Provided by Jane Gib

Categories Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pumpkin, cubed
1/2 lb tomatoes
1 bay leaf
8 garlic cloves, grilled
1 onion, chopped
1 lb chickpeas (soaked overnight)
25 ml olive oil
2 large potatoes, cubed

Steps:

Place all the ingredients in a casserole, add enough water to cover, and boil for 1 and a half hours, lowering the heat after 1 hour.
serve warm.

Nutrition Facts : Calories 384.4, Fat 7.1, SaturatedFat 1, Sodium 356.3, Carbohydrate 72, Fiber 10.9, Sugar 5.7, Protein 11.7

IRISH PUMPKIN POTAGE

Irish Pumpkin Potage image

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!

Provided by France Morrow

Categories Soup

Yield 5

Number Of Ingredients 11

Ingredients

3 pounds peeled, seeded and diced sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, minced
½ cup olive oil
6 cups chicken stock
4 ½ cups milk
½ teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg

Steps:

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.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 36.3 g, Cholesterol 17.6 mg, Fat 26.6 g, Fiber 2.8 g, Protein 11 g, SaturatedFat 6.1 g, Sodium 101.8 mg, Sugar 16.6 g

POTAGE LYONNAIS (PUMPKIN SOUP LYON-STYLE)

Potage Lyonnais (Pumpkin Soup Lyon-Style) image

Make and share this Potage Lyonnais (Pumpkin Soup Lyon-Style) recipe from Food.com.

Provided by Tea Girl

Categories Pumpkin

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 medium pumpkin
4 medium potatoes
250 ml creme fraiche
150 g emmenthaler cheese or 150 g swiss cheese
30 g butter
salt
pepper

Steps:

Cut the pumpkin into chunks and peel them.
Peel the potatoes. Cut them into pieces.
Melt the butter in a large pot.
Put the pieces of pumpkin and potatoes stirring every couple of minutes, then cover with water and cook until the pumpkin is tender.
Meanwhile, cut the Emmental into small pieces.
When the pumpkin and the potatoes are cooked, puree them into a soup. Season well, add the cream and put on low heat, stirring until the first bubbles. Remove from heat.
Divide the cheese cubes in bottom of soup plates, pour the soup on top, add a little cream and serve immediately.

Nutrition Facts : Calories 291.6, Fat 19.9, SaturatedFat 12.4, Cholesterol 68.9, Sodium 60.2, Carbohydrate 26, Fiber 3.1, Sugar 1.2, Protein 3.8

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