Steamy, sweet, smooth textured soup.
Preparation Time: 15 mins
Cooking Time: 1 hr
On medium heat, melt the margarine in a large saucepan. Add the onions and shallots and cook 4 to 5 minutes, or until softened.
Add the pumpkin, potatoes, nutmeg and stock; season with salt and pepper. Reduce the heat to low and simmer, covered for 1 hour until vegetables are cooked. Stir occasionally.
Transfer vegetables and a little of the liquid to a food processor and blend until pureed. Return to saucepan and stir with a large spoon until well blended.
Pour into serving dish. Garnish with parsley.
** For vegetarian soup, vegetable stock can replace chicken stock.
Serving suggestion is not included in the nutritional analysis.
* NOTE: The pumpkin used in this soup is not "jack-o-lantern" pumpkin. Use smaller pumpkins such as kabocha or jap squash. These are soft skinned and sweeter with a denser flesh.