CREAMED POTATO AND PUMPKIN SOUP
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.
Provided by Janettes kitchen
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 292.1, Fat 15.2, SaturatedFat 9, Cholesterol 43.8, Sodium 287.1, Carbohydrate 32.4, Fiber 2.7, Sugar 6.2, Protein 9.3
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