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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion Low Protein Soups Stews Vegetables Fall Winter Dietary Low Sodium Low Cholesterol Seasonal Low Calorie Low Carb Healthy 2 Low In Something Equipment Small Appliance Mixer 4 Hours Or Less

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.

Steps

Melt butter in a large saucepan and saut 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.

Ingredients

butter, onions, garlic clove, pumpkin, potatoes, tomato paste, chicken stock, salt & freshly ground black pepper, lemon juice, ground allspice, milk, sour cream, coriander