Creamed Potato and Pumpkin Soup

READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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