Serve her everyday, ordinary pumpkin soup, and you’re the wicked stepmother. But with Cinderella’s Pumpkin Soup, served in a precious pink bowl fit for a princess, suddenly you’re a fairy godmother. From 4 Ingredients Kids.
Anastasia and Drizella will covet this soup too!
• 1 tablespoon butter
• 1 leek (white part only), washed and sliced
• 9 ounces pumpkin or butternut squash, peeled and cut into cubes
• 2 cups vegetable broth
In a saucepan, melt the butter. Add the leek and saut. until soft and lightly golden. Add the pumpkin and cook for 2 minutes. Add the broth and bring to a boil. Reduce to a simmer, cover, and cook until the pumpkin is tender, about 30 minutes. Allow the soup to cool slightly before pouring it into the blender. Blend until nice and smooth.
This soup is equally delicious with additions of corn, garlic, chopped onion and/or potato, and spices such as ground coriander, cumin, and nutmeg.