Creamed Potato and Pumpkin Soup
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 6-8
Ingredients
- 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
- 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.
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