Pumpkin Soup

French recipe of a silky and smooth Pumpkin Soup with only two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.
To impress your guests, serve this soup in individual pumpkins.
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Pumpkin Soup
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Wash and chop the leeks.
  2. Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
  3. Peel and cut into regular cubes.
  4. In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
  5. Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
  6. Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
  7. Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
  8. Serve hot, with sour or heavy whipping cream and fresh herbs.
For a special presentation:
  1. Cut off the top of a small pumpkin and scrape the inside.
  2. Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.

Baked Salmon with Leeks and Carrots

Carrots and leeks are the perfect combination of flavors for baked salmon. This is an easy recipe to prepare salmon and veggies in an aluminum foil.

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Baked Salmon with Leeks and Carrots
Course Main Dish
Prep Time 15 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees F. Prepare 12x12 inch foil pieces for each fillet.
  2. Place salmon on prepared foil and spread mustard over each fillet. (I use traditional mustard "a l'ancienne", but you can use any type).
  3. Wash the leeks and cut into thin slices.
  4. Shred the carrots.
  5. Top each salmon fillet with carrots and leeks, drizzle 4 Tbsp. of olive oil and season with salt and pepper.
  6. Bring the long sides of the foil up the middle and fold the edges together.
  7. Bake for about 30 minutes or until salmon is cooked though.
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