2 ½ cups chicken stock or 2 ½ cups vegetable stock
salt & freshly ground black pepper
1 teaspoon lemon juice
½ teaspoon ground allspice
2 ½ cups milk
6 tablespoons sour cream
freshly chopped coriander (cilantro) or parsley (to garnish)
How To Make "creamed potato and pumpkin soup"
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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