Ingredients

· 4 Rooster potatoes

· 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

POTATO AND PUMPKIN SOUP

serves: 4 People
Preparation: 10 Minutes
Cooking: 30 Minutes

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.