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POTATO AND PUMPKIN SOUP

Ingredients for 4

  • 4 floury potatoes (e.g. Rooster) (approximately 800g)
  • 75g butter
  • 2 carrots, peeled and chopped
  • 2 leeks, chopped
  • 1.5kg pumpkin, peeled, seeded and chopped
  • ½ litre of milk
  • 200ml of fresh cream
  • Salt and freshly ground black pepper
  • 2 slices of bread for croutons
EUPOTATOES27699 5 website 820x480 recipes 78
Cooking time: 40 MIN

Add some colour and terror to your plates to celebrate Halloween with a recipe that is easy to make and rich in flavour. For a sensational effect, serve the soup in small squashes that have been emptied and cut for the occasion. Here is a gourmet witches’ cauldron that will delight young and old alike.

  1. Melt 75g of butter in a pan.
  2. Add the carrots, leeks and the pumpkin, and cut the potatoes into thin slices and add to the pan.
  3. Cover with the milk and cook gently, stirring with a wooden spoon to prevent the milk from sticking to the bottom of the pan.
  4. Cook for 30 minutes.
  5. Put through a vegetable mill or blend in a food processor.
  6. Add the cream. Season with salt and pepper and serve with croutons.

Credit: Recipe by Jean-Pierre Coffe Recipe from the book "What we need to know about potatoes", JP Coffe collection, Plon publishing.

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Lekker van bij ons Bord Bia Les pommes de terre European Potato Trade Association