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"creamed potato and pumpkin soup"

★★★★★ 1 Review
Qatar avatar
By Saritah Cuisiner qualifie'
from Doha

Huum... like this Soup cz it is light and rich in vitamins .we always prepare it When there is a family gather so i love it.. memories..with this Soup ;P

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★★★★★ 1 Review
serves 6
prep time 30 Min
cook time 40 Min

Ingredients For "creamed potato and pumpkin soup"

  • 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 ½ teaspoons tomato paste
  • 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)
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How To Make "creamed potato and pumpkin soup"

  • 1
    Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
  • 2
    Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
  • 3
    Cover pan and simmer gently for about 40 minutes or until very tender.
  • 4
    Puree in a blender or food processor and return to a clean pan.
  • 5
    Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
  • 6
    Reheat and serve sprinkled generously with coriander or parsley.
  • 7
    Without the addition of cream this soup may be frozen for up to 3 months.
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