Co-funded by the Creative Europe Programme of the European Union
enjoyEurope

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.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association