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
- 2 ounces butter or 2 ounces margarine
- 2 onions, peeled and sliced
- 1 garlic clove, crushed
- 2 lbs pumpkin, peeled and diced
- 12 ounces potatoes, peeled and diced
- 1 1⁄2 teaspoons tomato paste
- 2 1⁄2 cups chicken stock or 2 1⁄2 cups vegetable stock
- salt & freshly ground black pepper
- 1 teaspoon lemon juice
- 1⁄2 teaspoon ground allspice
- 2 1⁄2 cups milk
- 6 tablespoons sour cream
- freshly chopped coriander (cilantro) or parsley (to garnish)
Directions See How It's Made
- Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
- Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
- Cover pan and simmer gently for about 40 minutes or until very tender.
- Puree in a blender or food processor and return to a clean pan.
- Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
- Reheat and serve sprinkled generously with coriander or parsley.
- Without the addition of cream this soup may be frozen for up to 3 months.