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Cream of Fall Vegetables

  • Prep
    15 min
  • Total
    35 min
  • Servings
    4 to 6

Cream of Fall Vegetables


  • 45 mL (3 tbsp) butter
  • 1 leek, thinly sliced (white part only)
  • 2 garlic cloves, minced
  • 5 mL (1 tsp) Madras curry powder (optional)
  • 2.5 mL (½ tsp) turmeric
  • 2.5 mL (½ tsp) ground cumin
  • 2.5 mL (½ tsp) sea salt
  • 500 mL (2 cups) squash, peeled, seeded, and chopped (butternut, acorn or pumpkin)
  • 250 mL (1 cup) parsnip, peeled, diced (about 3 parsnips)
  • 250 mL (1 cup) sweet potato, peeled, diced (about 1 large sweet potato)
  • 1 L (4 cups) chicken stock
  • 125 mL (½ cup) Neilson 35% whipping cream
  • to taste salt


To serve

  • 35% cream
  • Pomegranate seeds
  • Fresh coriander


  1. In a large pot set over medium heat, melt the butter, then add the leek. Sauté until soft but not brown, about 5 minutes (lower the heat if necessary). Add garlic, Madras curry powder, turmeric, cumin, salt and cook, stirring for about 1 minute, until spices are fragrant. Add vegetables and chicken broth. Stir, scraping the bottom of the pot to incorporate spices and cooking juices. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender.
  2. Puree the soup using a blender. Stir in the cream and season with salt, to taste.
  3. To serve, top each portion with a drizzle of cream, pomegranate seeds, and fresh coriander leaves.


  • Prep
    15 min
  • Total
    1 h 15 min

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  • Total
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  • Total
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