Creamed Potato and Pumpkin Soup

READY IN: 1hr 10mins
awalde
Recipe by Janette's kitchen

This is a delicious version of potato and pumpkin soup. I use Kent (jap) pumpkin which is slightly sweeter than most. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. In fact I only make it during autumn and winter. I use a Bamix to puree the soup in the pot which saves having to scoop it into a blender or food processor.

Top Review by awalde

This was delicious. I liked the addition of tomato paste that gave the better color and taste.
Allspice is the key to this recipe.
To the topping I used greeen onion, roasted pumpin seeds and fresh cilantro,
Thanks a lot for this great recipe

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
  2. Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
  3. Cover pan and simmer gently for about 40 minutes or until very tender.
  4. Puree in a blender or food processor and return to a clean pan.
  5. Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
  6. Reheat and serve sprinkled generously with coriander or parsley.
  7. Without the addition of cream this soup may be frozen for up to 3 months.

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