Vernon Jarratt’s Leek and Pumpkin Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 pound pumpkin
  • ½ pound potatoes
  • 1 Spanish onio


Peel and dice pumpkin and potatoes. Chop onion and simmer in half the butter until golden; add diced pumpkin and potatoes, beans and milk. Bring to a boil and simmer for 45 minutes, stirring from time to time to prevent scorching. Strain through a fine sieve into a clean saucepan or put through blender; season to taste with salt and cayenne pepper.

Cut leeks into fine strips and “melt”