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Print this Recipe    Pumpkin Potato

Pumpkin Vichysoisse

equal quantities of peeled and cubed potato and pumpkin or squash
enough chicken broth to cover the potatoes and pumpkin in a pot
1 bay leaf
1 to 2 cups chopped leek
Salt and pepper to taste.
1 cup of table cream
1 small handful of finely chopped fresh parsley

In a large pot, boil all the ingredients, except the cream, together
until the potatoes and pumpkin are just barely done enough to mash.
Remove the bay leaf. Using a blender set to low to medium speed,
blend all the ingredients together while at the same time adding
the cream as a thickener. Blend the mixture so that it ends up as
a thick, almost gruel-like texture. Avoid blending too much or at
high speed or you will wind up with a textureless puree. If
necessary, you can add additional salt and/or pepper to taste, and
then finally add the chopped parsley. Total preparation time is
about half an hour.

Serve immediately, or refrigerate overnight, then reheat and serve
next day, which will actually bring out more of the flavour.

Notes: If pumpkin is not available then any orange squash can be
readily substituted. For the potatoes, I prefer "Yukon Gold", as
they are more flavourful than most white potatoes. Also, I use
"Knorr" chicken broth powder, but any chicken broth preparation
will do as well. If leek is not available, then cooking onion is
fine. I prefer to use the two together.


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